Wine for Thanksgiving Dessert

With our 19th harvest well underway and our teams in the cellar and vineyards hard at work with the 2019 vintage, we are looking forward to a brief respite this coming weekend with friends and family. Just in time for Thanksgiving, we are releasing our 2017 Cabernet Sauvignon this weekend. This vintage is crafted with fruit from our estate Blue Terrace Vineyard in Oliver along with grapes from our longtime growers Raju Vineyard in south Osoyoos. Softened tannins from 18 months in oak, this lovely red pairs wonderfully with grilled venison. Or for a delectable autumn inspired dessert, try this Chocolate Pumpkin Spice bundt cake. A fabulously rich dessert, with pumpkin that brings a moist tenderness and spices that contribute a quintessential fall flavour, along with the crunchy walnuts that bring a nice texture. It’s a feast for the eyes and palate and serves a party of ten!

Chocolate Pumpkin Spice Bundt Cake Recipe

3 eggs
2¼ cups sugar
¾ cup vegetable oil
2 cups pure pumpkin puree
⅔ cup unsweetened cacao powder
1½ cups flour
3½ tsp baking powder
1 tsp cinnamon
½ tsp ground ginger
¾ tsp nutmeg
½ tsp salt
½ tsp ground allspice
½ tsp ground cloves
½ cup grounded walnuts
powdered sugar, for dusting or optional glaze

Glaze & Garnish
½ cup packed confectioners’ sugar
1 tbsp nonfat buttermilk
2 tbsp toasted chopped walnuts or mini chocolate chips. (NOTE: to toast chopped nuts, cook in a small dry pan over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 – 4 minutes.)

Grease and flour a Bundt pan and set aside. Preheat oven to 350°F.
In a large bowl, whisk eggs with sugar until well blended. Add pumpkin, oil and mix well. Blend in cacao, flour, baking powder and spices. Add walnuts and stir.
Pour batter evenly into the Bundt pan and bake approx. 70–75 minutes until set and a toothpick inserted in the center comes out clean.
Cool in the pan over a wire rack for 5-10 minutes. Invert cake onto a serving plate and let cool completely. Dust with powdered sugar before serving or with glaze. For the glaze: combine confectioners’ sugar and buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips or chopped nuts while the glaze is still moist.

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe To Our Newsletter

Wine Club, Events, Wine Releases, Special Offers and more!