Welcome to Tuesdays with Dorie, the day in which our weekly online baking club creates a Dorie Greenspan sweet. I'd been waiting for this recipe because it appeals to my gobbling greediness. If you're a glutton for the flavors of pumpkin, apple, pecans, and cranberries mingled with the warm autumn spices of cinnamon, ginger, and cloves, then this is the recipe for you. When the Thanksgiving smells of this cake come wafting through the house, you'll feel like singing "Over the River and Through the Woods." And you might even start tap dancing too. Just warning you.You won't be able to stop yourself and it'll put you right in the holiday spirits. And that's even before you take your first heavenly bite. If you can wait, it's even better the next day.
I made it almost exactly as written, but reduced to a half batch in a five inch cake pan, and smothered it with a maple icing. (Click here for the recipe.) I also did leave out the cranberries, simply because I didn't have any on hand. Did I ever tell you that I'm categorically opposed to running to the market for that one missing item? I just won't do it! It has forced me to become a master substituter and omitter....and borrower too. Thankfully I have generous neighbors who are only too happy to lend a missing ingredient in exchange for a slice or two of the finished product.
Have a wonderful day, dear readers. Did you know that Tuesday is the most productive day of the week? So while you're busy being productive, would you kindly remember to head over the river and through the woods to the French's website and vote again for my recipe? Thank you, thank you, thank you.
Next Up: Let's talk Gravy.