Thanksgiving is my jam.
Quite possibly my favourite Holiday and as much as I have fond memories of Thanksgivings with my extended family… these past years, with our growing family, I am very, very content to keep it an intimate meal for just us. (We then hook up with family over the weekend and have a riot cause the pressure is off:)
But it’s my chance to go into the zone and cook and fuss and present for Joel and the kids. It’s a love language thing. Fussing over them makes me so happy. And hopefully fills their little minds with the fondest of memories.
This year’s Thanksgiving is going to be a bonified celebration. More on that later!
It’s a strange line to have a family of your own at the Holidays. It’s no surprise since you may already know how I feel about birthdays, I am rather territorial about them. After all, in theory, I could only have six more Thanksgivings with Aidan under my roof. Six more.
They will be over in a flash.
Excuse me while I go sob. Like, ugly cry. I’ll be right back.
I always say, the LORD is a jealous God and I am a jealous Momma. Those special Holiday moments and memories to be made are MINE… I find myself mentally snarling for them like a cornered animal. It is soooooo much work to get a family out the door, bring dishes and the like. The magic of a Holiday is quickly lost by tin foiling hot dishes, finding matching socks and changing a poop blow out as you’re walking out the door not to mention manoeuvring a gravel driveway in high heels.
And so, I’m very content to stay put and stay private. It’s terribly selfish of me. I’m well aware this is a shortcoming on my part.
But, I’m beyond blessed with a Mom and sisters where this territorial bit on my part doesn’t cause tooooooo much drama. We often celebrate our Holidays as cosy families and they come together as Grandparents, Aunts, Uncles and Cousins the previous or following weekend.
And so here I am. Gathering up the brown ironstone transferware and pencilling out my Thanksgiving menu. And it’s gonna be a doozy. More on that later too.
If you were one of the many mice in our corner, very early in my dark, cozy kitchen on Thanksgiving morning you would find me up early in my vintage Marshall Fields plaid housecoat, listening to the Charlie Brown Christmas CD, espresso brewing, but probably sipping a Mimosa and pouring a decedent bourbon maple syrup glaze over my traditional Thanksgiving day breakfast:
Maple Cornucopia Bundt Cake.
This is a huge coffee cake that feeds the masses all morning long.
Fresh fruit, hot coffee, some sweet, little plates and my bases are covered so you can focus the rest of the day on the evening meal. Don’t mind my sad photos but I got up early the other day to do a trial run, I haven’t made it in a year after all. Dawn doesn’t provide the best lighting for photography.
If you don’t have the old Williams Sonoma Bundt pan – don’t panic. Grab this one here and follow the recipe below inspired by the one that came with the original Nordic Ware pan from many years ago.
My Maple Cornucopia Bundt Cake Recipe (Perfect for Thanksgiving Breakfast)
- 2 3/4 organic white flour
- 1 3/4 tsp baking powder
- 1 tsp salt
- 1/4 tsp FRESH ground nutmeg
- 3/4 tsp Saigon cinnamon
- 1/2 cup milk
- 3/4 maple syrup
- 1 large vanilla bean or two small
- 1 tbs (2 sticks) unsalted butter, 2 tbs extra for prepping pan
- 1 1/2 cups of organic cane sugar
- 1 tbs blackstrap molasses
- 4 eggs, lightly beaten
- For the glaze
- 1/3 cup organic cane sugar
- 1/2 tsp blackstrap molasses
- 1/3 cup maple syrup
- 4 tsp bourbon (Woodford Reserve suggested for it’s creaminess)
- When baking all ingredients should be room temperature.
- Place rack in lower third of oven.
- Preheat oven to 325 F or 165 C
- With a small pastry brush prep the pan by brushing it with butter. Covering every crevis.
- Dust with a small amount of flour.
- Tap out excess.
- To make the bundt:
- Sift the following onto wax paper:
- Sift flour, baking powder, salt, cinnamon and nutmeg.
- In a small bowl mix the milk and syrup.
- Slice the vanilla bean and scrape the contents into the milk and syrup.
- Set aside.
- With an electric mixer and flat beater, beat the butter on medium speed until creamy and smooth. Add the sugar and molasses.
- Continue to beat until light and fluffy.
- About three to five minutes.
- Add the eggs, a little at a time.
- Reduce the speed to low and add the sifted flour mixture in three parts, alternating the milk mixture and beginning and ending with the flour.
- Do not over mix.
- Beat until just incorporated.
- Scrape down the sides if needed.
- Spoon the batter into your prepared pan.
- Spread the batter so the sides are higher than the centre.
- Being sure to spread it to the low end of the pan.
- Bake until the coffee cake begins to pull away from the edges and a toothpick into the center comes out clean.
- About one hour and fifteen minutes.
- Transfer to a wire rack to cool upright for 15 minutes.
- While cooling, make the glaze.
- In a small saucepan over medium heat, stir together the sugar, molasses, syrup and bourbon.
- Bring to a simmer then reduce heat and simmer until the mixture has reduced slightly and is a bit tacky.
- Remove from heat.
- Tap the cake gently on a wood surface to loosen the cake.
- Set the cooling rack over the sink or over a piece of newspaper or waxed paper.
- Invert the cake and remove it from the pan setting it decorative side up on the wire rack.
- Using a pastry brush, brush the cake with the warm glaze.
- Let the cake cool for about 2 hours and serve.
- Serve with fresh berries and hot coffee.
Get yourself a pan, some whiskey and some special breakfast moments with your precious family next week.