Thanksgiving desserts can go beyond pumpkin pie. - sxc.hu
If you or your Thanksgiving guests are looking for alternatives to the ubiquitous pumpkin pie, Victoria Sponge Cake and Orange Sundaes offer options.
Thanksgiving dinner preparations often begin months in advance of the actual holiday. If you're hosting dinner this year, or you've been charged with the desserts, you may be looking for unique Thanksgiving dessert recipes. Believe it or not, some individuals may not care for pumpkin pie. Move beyond this ubiquitous dessert offering and opt for Victoria Sponge Cake or Orange Sundaes instead.
Victoria Sponge Cake
Makes 1 eight-inch, double-layer cake
Ingredients:
- 1 cup (2 sticks) unsalted butter, at room temperature, plus more for pans
- 2 cups all-purpose flour, plus more for pans
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup firmly packed light-brown sugar
- 4 large eggs
- 1/2 cup sour cream
- 1 cup heavy cream
- 1 tablespoon confectioners' sugar, plus more for garnish
- 1 pint fresh raspberries
- Juice of 2 lemons
Directions:
- Preheat oven to 375 degrees F.
- Butter two 8-inch-round layer-cake pans. Line pans with parchment paper and butter again. Flour pans and set aside.
- In a large mixing bowl, sift together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, 1/2 cup granulated sugar and light-brown sugar on medium speed until light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, and beat on medium-high speed until just incorporated into the butter-and-sugar mixture.
- Reduce speed to low and gradually add the flour mixture, beating just until combined.
- Remove the bowl from the electric mixer and fold the sour cream into the batter.
- Divide the batter between the two prepared pans and smooth the tops with an offset spatula.
- Bake cakes until golden brown and a cake tester inserted into the middle comes out clean, 30 minutes.
- While the cakes are baking, prepare the filling. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream on high speed until soft peaks form. Add the confectioners' sugar and continue beating on high speed until stiff peaks form. Refrigerate the whipped cream until ready to assemble the cake.
- In a medium saucepan, combine the raspberries, lemon juice and remaining 1/4 cup sugar. Cook over medium-low heat, stirring constantly, until the berries break down and achieve a jam-like consistency. Remove the pan from the heat and let cool.
- Transfer cake pans to a wire rack to cool, about 10 minutes. Turn out cakes onto wire rack and let cakes cool completely.
- Place one cake round on a cake pedestal or serving plate. Spread the cooled raspberry sauce over the top of the cake and top with half of the whipped cream. Place the second cake round on top of the whipped cream. Dust top of cake with confectioners' sugar and garnish each serving of cake with a dollop of the remaining whipped cream.
Orange Sundaes
Makes 4 sundaes
Ingredients:
- Juice of 6 blood oranges
- Juice of 2 Valencia oranges
- 2 tablespoons light-brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons honey
- 2 pints homemade or best-quality, store-bought vanilla bean ice cream
- 1/2 cup honey-roasted peanuts, for garnish
Directions:
- In a medium saucepan over medium heat, combine the blood orange and Valencia orange juices. Whisk in the sugars and honey. Gently stir together until the sugars have dissolved and the mixture has thickened. Remove from heat and let orange syrup cool to room temperature.
- Place one scoop ice cream in each of four tall serving glasses. Divide cooled syrup among glasses, drizzling the syrup over the ice cream. Garnish with the honey-roasted peanuts.
Copyright Mandy Haga. Contact the author to obtain permission for republication.
Mandy Haga - An avid cook who owns HAGA Design Haus a graphic design, email marketing and social media management company that specializes in helping ...
