Thanksgiving is so much about family traditions – like baking pies – two of the pie tins go back to the mid-1950s…
….getting out the 1952 wedding china….
…my oldest daughter embroidered the tablecloth in the 1960s…
….having the youngest kids check out the turkey.
This tradition began in the mid-1950s with my two pre-school children posing for the movie camera, gently poking the turkey with large forks to see if it was done. It continued with another son and daughter in the 1960s and 1970s and now the youngest grandchildren are somewhat bewildered looking at the turkey. Grandson is happily contemplating turkey breast, cranberry sauce and apple pie. Granddaughter doesn’t eat anything.
We had a good Thanksgiving.
My doll table magically held a full Thanksgiving dinner this morning, thanks to my daughter’s skill with clay. There are all of our favorites – a big turkey, mashed potatoes, sweet potatoes, yeast rolls, pumpkin pie and apple pie. It would save me a lot of time if the meal could appear by magic today on my dining room table, but then I wouldn’t have the fun of getting everything together for my family once again (the 60th Thanksgiving dinner I’ve cooked).
This dessert was adapted from a recipe on AllRecipes.com. I first made it for Christmas dinner in 2004 and my daughter and I loved it. The original was for a large bundt cake and I cut the recipe in half to make this version which I bake in an antique 7-inch tube pan. It could also be baked in a 9-inch loaf pan.
CRANBERRY CAKE AND BRANDY SAUCE
- 3 Tblsp. butter
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- 1 cup evaporated milk, undiluted
- 6 oz fresh cranberries
- ½ cup butter
- 1 cup granulated sugar
- ½ cup heavy cream
- 1 Tblsp. brandy
Preheat oven to 325 degrees F. Grease/flour 7-inch tube pan or 9-inch loaf pan.
To make the cake
In a large bowl cream butter and sugar. In a medium bowl mix together dry ingredients. Beat flour mixture into creamed mixture alternately with evaporated milk, beginning and ending with flour. Stir in cranberries.
Let cool in pan 10 minutes then remove from pan and cool on a wire rack.
To make the sauce:
In a small pan combine the butter, sugar and cream. Bring to a boil over medium heat, reduce heat and let simmer 10 minutes. Remove from heat and stir in brandy. Drizzle warm sauce over slices of cake.
The sauce is quite rich and this amount is just right for drizzling over 6 individual slices of cake.