Thanksgiving can be a very hectic affair for the host/hostess and sometimes a shortcut or two is just what’s needed to keep things manageable. And if a homemade dessert is your “assignment” for the grand feast, but perhaps you are short on time or just not much of a baker, this simple cake that starts with a mix could be the thing for you. I recently found this recipe in a notebook of magazine recipe clippings probably from the early ’80’s, but it’s a good and simple recipe with lots of festive Fall flavors. If you’ve read some of my past recipes you’ll  know that I am a fan of F.R.O.G jam, a marmalade I pick up on my trips to Paso Robles. (fig,raspberry,orange and ginger marmalade) The marmalade in this recipe is optional, or you could use any regular marmalade.

PUMPKIN DATE CAKE

1 pkg 2-layer-size spice cake mix

1/2 tsp baking soda

1 cup milk

1 cup canned pumpkin

1/2 cup chopped walnuts or pecans

1/2 cup finely snipped pitted dates

1 Tbsp molasses

1/4 tsp gound nutmeg

1/3 cup of F.R.O.G.  jam or marmalade (optional)

2 Tbsp. Jack Daniels or bourbon, optional

1 – 8 oz. container whipped dessert topping, thawed

In large mixer bowl, combine cake mix and soda; add milk and pumpkin. Blend at low speed of electric mixer till moistened. Beat at medium speed for 2 minutes. Fold in nuts and dates. Pour into two greased and lightly floured 9-inch round cake pans. Bake in 350 degree oven for 25-30 minutes or till cake tests done. Cool; remove from pans and cool completely on racks.

For filling: In small bowl place 1 cup of the dessert topping – mix in 1/3 cup of  jam or marmalade if using. Place one cake layer, flat side down, on cake platter. Spread filling on cake layer leaving 1/2 inch to edge of cake all around. Place second layer, top side down, on top of filling.

In container with remaining topping, fold in molasses, freshly ground nutmeg and Jack Daniels. Spread topping over top of cake. Chill cake several hours before serving.

I’LL DRINK TO THAT!

If you are very lucky and can snag a bottle of Bootlegger from Red Soles Winery, this wonderful solera style dessert Viognier would be perfect to serve with this cake and end the meal. See more details on this delicious wine in my last post.

Enjoy the holiday, and may you all be blessed with a table surrounded by those you love. Cheers!