I have made Thanksgiving dinner each year over the past several years. It just worked out that way because both moms are getting up in years and don't get around so well and my sister is a nurse and therefore either sleeping off a shift or working one. I didn't mind because the house always smelled so good and I love the holidays! But this year, my brother is home after 20 years of missed Thanksgivings. He wants to make up for being away so he has been planning Thanksgiving since he was stationed in Cuba almost two years ago. When I offered to help make something, he suggested desserts. Right up my ally! Instead of my usual Pecan pie, this year I can afford to be a bit more creative. I found a recipe in the newspaper for Eggnog Spice Bundt Cake. This cake is easy to make and smells divine. Along with the pumpkin pie and chocolate pie, I think the desserts are covered!
Happy Thanksgiving everyone!
Eggnog Spice Bundt Cake
1 (181/4-ounce) boxed spice cake mix
1 (4-serving) instant vanilla or cheesecake pudding and pie filling mix
1 cup nonfat vanilla yogurt
1/4 cup canola oil
1 cup light eggnog
3 egg whites
1 1/3 cups toasted chopped pecans
1. Preheat oven to 350F. Coat a nonstick Bundt pan with cooking spray.
2. Combine cake mix, pudding mix, yogurt, oil, eggnog, egg and egg whites in a large bowl. Mix until creamy.
3. Stir in pecans. Pour into prepared pan. Bake 40 to 45 minutes, until a wooden pick inserted in the center comes out clean. Cool on a wire rack. When cool, dust with powdered sugar.
"What we're really talking about is a wonderful day set aside on the fourth Thursday of November when no one diets. I mean, why else would they call it Thanksgiving?"