Thanksgiving

Raspberry-Swirled Bundt Cake

Raspberries play a dual role in this perfect-for-a-crowd cake. A puree of the berries is swirled into the batter, while a handful of slightly sweetened fresh ones garnishes each serving. An irresistible almond icing makes a delicious finishing touch.

Cake
1 cup fresh raspberries
2 tablespoons seedless raspberry preserves
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3 eggs
2 cups sugar
1 cup vegetable oil
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup sour cream

Icing & Garnish
3/4 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon almond extract
2 tablespoons sugar
2 cups fresh raspberries

Heat oven to 350°. Spray 12-cup Bundt pan with cooking spray; sprinkle with flour, tapping out excess. Puree 1 cup raspberries and preserves in food processor until smooth. Strain through fine strainer into small bowl, pressing with spatula to remove seeds. Measure 1/3 cup puree (save any remaining puree for another use).

Whisk flour, baking powder, baking soda and salt in medium bowl. Beat eggs and 2 cups sugar in large bowl at medium speed 1 minute or until thick, fluffy and slightly lightened in color. Beat in oil, lemon juice, vanilla and 1/2 teaspoon almond extract at low speed. Beat in flour mixture just until blended. Beat in sour cream until blended.

Pour two-thirds of the batter into pan. Reserve 2 tablespoons of the puree; drizzle remainder over batter. With thin knife, swirl lightly through batter, keeping away from edges. Pour remaining batter on top. Drizzle with reserved puree; swirl lightly.

Bake 50 minutes or until wooden skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Run thin knife around sides and center tube; invert onto wire rack. Cool completely. (Cake can be made 2 days ahead. Cover and store at room temperature.)

Whisk powdered sugar, milk and 1/2 teaspoon almond extract in small bowl until smooth; drizzle over cake. Let stand until icing is set.

Sprinkle 2 tablespoons sugar over 2 cups raspberries; let stand 30 minutes or until sugar has melted. Serve cake garnished with raspberries. Makes 16 servings

Sparkling Mousse

A sweet sparkling wine such as a demi-sec (semi-dry) works very well for this dessert. For an attractive presentation, layer fresh or poached fruit with the mousse in wine glasses.

1 envelope (1 tablespoon) unflavored gelatin
1 1/2 cups cold sparkling wine, demi-sec or brut
6 egg yolks
1 cup sugar
1 1/2 cups whipping cream

Sprinkle gelatin over 1/2 cup of the wine; allow to soften 1 to 2 minutes. In small saucepan, heat remaining wine until warm. When gelatin has softened, add to warm wine; stir over low heat to dissolve thoroughly.

In medium bowl, combine egg yolks and sugar; beat on low speed until blended. While beating, slowly drizzle warm wine mixture into yolks. Pour mixture into saucepan.

Cook over medium-low heat, stirring constantly, until mixture has slightly thickened and coats a spoon. Strain mixture into large bowl. Set bowl in pan of ice and water; stir until mixture cools and thickens slightly.

Whip cream until it barely holds soft peaks. When mousse starts to thicken, fold in whipped cream. Spoon mousse into large serving bowl or individual cups. Refrigerate at least 2 to 3 hours before serving. Store in refrigerator.

Note - Pay close attention as you cook the custard. Boiling may cause it to curdle; if it should begin to boil, quickly lift the pan off the heat and stir briskly for a few moments. Return the pan to the heat and continue. Don't worry if some slight curdling occurs; the custard will be strained before it is chilled. Makes 8 (3/4-cup) servings

Triple-Chocolate Pound Cake

Make sure to use cocoa powder that’s labeled Dutch-processed or Dutched in this chocolate-intense cake. It’s less acidic, providing a smoother taste and richer color. If you use regular cocoa powder, the flavor and height of the cake will be affected.

Cake
1 cup unsalted butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
2 1/3 cups sifted cake flour
2/3 cup Dutch-processed cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
3/4 cup mini chocolate chips

Glaze
5 oz. semisweet chocolate, finely chopped
2/3 cup whipping cream

Heat oven to 350°. Grease 12-cup Bundt pan with shortening; sprinkle with cocoa powder. In large bowl, beat butter at medium speed 1 minute or until smooth and creamy. Add sugar; beat 5 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl.

In large bowl, sift together flour, cocoa, baking soda, baking powder and salt. At low speed, add flour in 3 portions alternately with sour cream, beginning and ending with flour mixture; beat 5 seconds after each addition. Add chocolate chips; finish stirring batter with rubber spatula until completely blended.

Spoon batter into pan. Level with spatula; tap pan firmly on counter to settle batter. Bake 45 to 50 minutes or until wooden skewer inserted in center comes out clean and edges of cake pull away from sides of pan. Cool on wire rack 10 minutes. Invert cake onto wire rack. Cool completely.

To prepare glaze, place chocolate in medium bowl. Pour cream into microwave-safe container; microwave 60 to 90 seconds or until bubbles form around outside edge. Immediately pour over chocolate.

Let stand 1 to 2 minutes or until chocolate is softened; whisk until smooth. Let cool until slightly thickened but still pourable. Pour over cake, allowing glaze to flow down sides. Let stand until glaze is set.

Note - If using dark-coated Bundt pan, reduce oven temperature to 325°. Makes 12 servings

Buttered Rum and Spiced Pecan Cheesecake

With its subtle rum flavor, spiced pecans and creamy richness, this dessert is the ultimate holiday cheesecake. Even better, it can be made up to 3 days ahead and refrigerated until serving time.

spiced Pecans
1 egg white
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
2 cups pecan halves

Cheesecake
2 cups pecan shortbread cookie crumbs (about 8 oz. cookies)
1/4 cup unsalted butter, melted
1 teaspoon ground cinnamon
4 (8-oz.) pkg. cream cheese, softened
3/4 cup sugar
3/4 cup packed light brown sugar
1 teaspoon ground cinnamon
4 eggs
1/4 cup dark rum or 1 tablespoon rum extract
2 teaspoons vanilla extract

Heat oven to 325°. Lightly butter rimmed baking sheet. Whisk egg white until foamy in medium bowl. Whisk in 1/2 cup sugar, 1 teaspoon cinnamon, allspice and salt. Stir in pecans to coat. With slotted spoon, place pecans on baking sheet in single layer.

Bake pecans 15 to 20 minutes or until rich golden brown, stirring once or twice. Cool completely. (Pecans can be made 3 days ahead. Cover and store at room temperature.)

Wrap outside of 10-inch springform pan with heavy-duty foil. Combine shortbread crumbs, butter and 1 teaspoon cinnamon in medium bowl; press into bottom and 1/2 inch up sides of pan. Bake 10 to 12 minutes or until a shade darker and fragrant. Cool on wire rack.

Beat cream cheese, 3/4 cup sugar, brown sugar and 1 teaspoon cinnamon in large bowl at medium-low speed until blended. Beat in eggs one at a time until just blended. Beat in rum and vanilla. Pour into crust. Place 16 spiced pecan halves around edge of batter. (Do not press into batter.) Place springform pan in large shallow roasting or broiler pan. Add enough hot water to come halfway up sides of springform pan.

Bake 55 to 60 minutes or until edges are slightly puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Cool on wire rack to room temperature. Refrigerate overnight. Serve with additional spiced pecans. Store in refrigerator- Makes 16 servings

Alpine Chocolate-Cherry Layer Cake

This dark chocolate cake is capped with a mound of snowy white chocolate frosting and layered with a triple-cherry filling made from dried cherries, cherry liqueur and chunky cherry preserves. It’s finished with a garnish of chocolate-covered cherries.

Cake
2 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup unsalted butter, softened
1 3/4 cups sugar
3 eggs
2 tablespoons kirsch or cherry juice
1 1/2 teaspoons vanilla extract
1 1/4 cups hot water

Filling
2/3 cup dried cherries
3 to 4 tablespoons kirsch or cherry juice
1 cup cherry preserves or jam, preferably Morello or sour cherry

Frosting
4 oz. high-quality white chocolate, chopped
1 (8-oz.) pkg. cream cheese, softened
1 tablespoon kirsch, if desired
3/4 to 1 cup powdered sugar, sifted

Chocolate-Covered Cherries
12 large maraschino cherries with stems
2 oz. bittersweet chocolate (preferably 60% cacao), chopped

Heat oven to 350°. Grease 3 (9-inch) round pans; dust with cocoa, tapping out excess. Whisk flour, cocoa, baking soda, salt and baking powder in medium bowl. Beat butter and sugar in large bowl at medium-high speed 3 to 4 minutes or until light and fluffy.

Beat in eggs one at a time until well-blended and fluffy, about 2 minutes. Beat in 2 tablespoons kirsch and vanilla. At low speed, beat in flour mixture alternately with 1 1/4 cups hot water just until blended, beginning and ending with flour mixture.

Divide batter between pans. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Invert cakes onto wire rack; cool completely. (Cakes can be made 1 day ahead. Cover and store at room temperature.)

Meanwhile, heat dried cherries and 3 tablespoons kirsch in small saucepan over low heat until very warm. Stir in preserves; cook and stir until preserves are melted. Cool completely. If mixture is too thick to spread, stir in additional kirsch 1 teaspoon at a time. (Filling can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

Microwave white chocolate in small microwave-safe bowl on medium 30 to 60 seconds or until almost melted; stir until smooth. Beat cream cheese in large bowl at medium-high speed until smooth and fluffy. At low speed, beat in melted chocolate and 1 tablespoon kirsch. Beat in 3/4 cup of the powdered sugar until soft and fluffy, adding additional powdered sugar to reach desired consistency.

Drain maraschino cherries; pat dry with paper towels. Microwave bittersweet chocolate in small microwave-safe bowl on medium 30 to 60 seconds or until almost melted; stir until smooth. Holding cherries by the stems, dip halfway into chocolate; place on wire rack. Refrigerate a few minutes to set chocolate.

Place 1 cake layer on serving plate or platter; spread with half of the filling. Repeat with second layer and remaining filling. Top with third layer; spread top with frosting.

Right before serving, gently press chocolate-covered cherries, stem-side up, around top edge of cake. (Cake can be assembled 4 hours ahead. Cover and refrigerate. Remove from refrigerator 1 hour before serving.)

Note - Morello cherry preserves have a sweet-tart taste due to the sour Morello cherries. Makes 12 servings