This year, my family is doing two separate Thanksgiving dinners. Thursday is with my mom’s side of the family. Saturday, is with my father’s side. Normally, I don’t make anything for Thanksgiving dinner. But, this year, that changes.
I’ve taken it upon myself to bake a cake for Thanksgiving dinner on Thursday. And, I’ve been asked to bake a cake for the Saturday get-together. Both of the recipes are going to come from the Magnolia Bakery Cookbook. And one of them is extremely fitting for the Thanksgiving holiday: it’s a Thanksgiving Cake!
The Thanksgiving Cake has dried figs, raising, cranberries, apples, and pecans in it. It gets baked in a 9-inch springform pan and then drizzled with homemade caramel sauce while it’s still hot. I can’t wait to get a taste!
For Saturday, I’ll be baking the Chocolate Cake with Caramel Meringue Buttercream. I’ve made meringue buttercream before for the Apple Harvest Cupcakes I made last month and, to be honest, I can’t wait to make it again. Even though it’s an involved process and time-consuming, it is defiantly worth the extra effort.
It should be a tasty, but busy week for me in the kitchen! Check out the blog next week for posts about these recipes to see how they turned out!