Ah, Thanksgiving! It’s that magical time of year when families gather around the table to share stories, laughter, and of course, a feast to remember. This delightful cake recipe is the perfect addition to your Thanksgiving dessert spread. Picture this: a fluffy, moist cake studded with crunchy walnuts and tart dried cranberries, all wrapped up in a warm, buttery embrace. It’s not just any dessert; it’s a celebration of flavors that truly captures the spirit of the season. Trust me, when you serve this cake, your guests will be raving about it long after the last crumb is gone.
What I love most about this cake is its simplicity and how easy it is to whip up, even amidst all the Thanksgiving chaos. Plus, it can be made a day ahead, which means less stress on the big day! So, if you’re looking for a standout among Thanksgiving cake recipes, you’ve just found your new favorite!
Ingredients List
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 1 cup milk, preferably whole
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 1 cup dried cranberries
How to Prepare Thanksgiving Cake Recipes
Alright, let’s dive into making this delicious Thanksgiving cake! I promise, once you get the hang of these steps, it’ll become a go-to recipe in your holiday arsenal. Let’s get that oven preheated and those ingredients ready!
Preheat and Prepare
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is crucial because we want our cake to bake evenly and rise beautifully. While that’s heating up, grab a 9×13 inch baking pan and grease it with some butter or cooking spray, then dust it lightly with flour. This will make it super easy to release the cake after baking. Trust me, nobody wants a cake that sticks to the pan!
Mixing the Batter
Now, it’s time to mix up that batter! In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until it’s light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Make sure to scrape down the sides of the bowl to get everything combined. Next, add in the large eggs, one at a time, beating well after each addition. This helps to incorporate air into the batter, which is key for that fluffy texture! After the eggs, stir in the milk and vanilla extract until it’s all nicely blended.
Combining Dry Ingredients
In a separate bowl, combine the all-purpose flour, baking powder, and salt. Give it a good whisk to mix everything together—this helps to evenly distribute the baking powder, ensuring that our cake rises perfectly. It’s a simple step, but it makes all the difference!
Final Mixing
Time to bring it all together! Gradually add the dry mixture to the wet ingredients, mixing gently with a spatula or spoon until just combined. Be careful not to overmix; we want a tender cake, not a dense one! Once it’s mixed, fold in those chopped walnuts and dried cranberries. Oh, the crunch and sweetness they add is just heavenly!
Baking the Cake
Pour the batter into your prepared baking pan and smooth the top with a spatula. Now, it’s time for the magic to happen! Bake in the preheated oven for about 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, you’re all set!
Cooling and Serving
Once baked, let the cake cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely. This is the hard part—waiting! But it’s so worth it. If you want to take it up a notch, feel free to top it with some cream cheese frosting before serving. It adds that perfect creamy contrast to the sweet and nutty flavors of the cake. Enjoy every bite!
Why You’ll Love This Recipe
- Quick to prepare, making it perfect for busy Thanksgiving kitchens.
- Deliciously moist and full of flavor, with the perfect balance of sweetness and tartness from the cranberries.
- Loaded with crunchy walnuts that add a wonderful texture to every bite.
- Can be made a day in advance, letting you enjoy more time with family and friends!
- Versatile enough to be served as a dessert or a sweet breakfast treat the next morning.
- It’s a crowd-pleaser that will have everyone asking for the recipe!
Tips for Success
Okay, let’s make sure your Thanksgiving cake turns out absolutely perfect! Here are some pro tips that I swear by:
- Check Ingredient Freshness: Always make sure your baking powder is fresh! Old baking powder can lead to a flat cake, and nobody wants that disappointment. If you’re unsure, just add a teaspoon to some warm water—if it bubbles, it’s good to go!
- Room Temperature Ingredients: For the best texture, make sure your eggs and butter are at room temperature before you start mixing. This helps them blend together more smoothly, resulting in a fluffier cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a dense cake, which is definitely not what we want for Thanksgiving!
- Cool Completely: Allow the cake to cool completely before frosting or cutting. This prevents the frosting from melting and ensures clean slices. Plus, it makes it easier to work with!
- Experiment with Add-ins: Feel free to play with the mix-ins! If walnuts aren’t your thing, try pecans or even chocolate chips for a fun twist. Just keep the ratios similar to maintain the cake’s balance.
With these tips in your back pocket, you’re set to impress your family and friends this Thanksgiving! Happy baking!
Nutritional Information
Now, let’s talk about the numbers behind this delicious Thanksgiving cake! Keep in mind that these values are estimates per serving, so they might vary a little based on your specific ingredients and portion sizes. Here’s what you can expect:
- Serving Size: 1 slice
- Calories: 320
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 18g
- Protein: 4g
This cake is rich and indulgent, but hey, it’s Thanksgiving! Just remember to enjoy it in moderation while savoring every delicious bite. Happy feasting!
FAQ Section
Can I use fresh cranberries instead of dried?
Absolutely! Fresh cranberries will give a lovely tart flavor, but they can be a bit more acidic. I recommend adding a little extra sugar to balance that out. Just chop them roughly and toss them in!
What if I don’t have walnuts?
No problem at all! You can easily substitute them with pecans or even almonds. If you prefer a nut-free version, just leave them out altogether—this cake will still be delicious!
How can I make this cake gluten-free?
Great question! You can swap out the all-purpose flour for a gluten-free flour blend. Just make sure the blend you choose is suitable for baking, and it should work wonderfully!
Can I freeze this cake?
Yes, you can! Just make sure to let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It’ll be good in the freezer for up to 3 months. When you’re ready to enjoy it, just thaw it in the fridge overnight.
Is there a way to make this cake dairy-free?
Definitely! You can substitute the unsalted butter with a dairy-free alternative like coconut oil or a vegan butter. For the milk, almond milk or oat milk works great—just ensure they’re unsweetened to keep the cake balanced.
Storage & Reheating Instructions
Now that you’ve baked this delightful Thanksgiving cake, let’s talk about how to keep it fresh and delicious for as long as possible. Proper storage is key to enjoying every crumb, even days after it’s baked!
To store leftovers, let the cake cool completely first. Once it’s cooled, you can either cover it tightly with plastic wrap or transfer it to an airtight container. It’ll stay fresh at room temperature for about 2-3 days. If you want to keep it for longer, I recommend refrigerating it, where it’ll last for up to a week. Just be sure to bring it back to room temperature before serving for the best flavor and texture.
If you’re planning to keep it for a while, freezing is the way to go! Wrap individual slices or the whole cake tightly in plastic wrap, followed by a layer of aluminum foil. This double layer helps prevent freezer burn, and your cake will stay fresh for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight. No need to reheat unless you want that warm, cozy slice. If that’s the case, pop it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Yum!
Drucken
Thanksgiving Cake Recipes: 7 Must-Try Flavors You’ll Love
- Gesamtzeit: 55 minutes
- Ertrag: 12 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A delicious cake recipe perfect for Thanksgiving celebrations.
Zutaten
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter
- 4 large eggs
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 1 cup dried cranberries
Anweisungen
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together butter and sugar.
- Add eggs one at a time, beating well after each addition.
- Stir in milk and vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture.
- Fold in walnuts and cranberries.
- Pour batter into prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
Notes
- Let the cake cool before serving.
- Top with cream cheese frosting if desired.
- This cake can be made a day in advance.
- Prep Time: 20 minutes
- Kochen Zeit: 35 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 slice
- Kalorien: 320
- Zucker: 18g
- Natrium: 150mg
- Fett: 15g
- Gesättigte Fettsäuren: 8g
- Ungesättigte Fette: 5g
- Trans Fat: 0g
- Kohlenhydrate: 45g
- Faser: 2g
- Protein: 4g
- Cholesterin: 50mg
Keywords: thanksgiving cake recipes
