For Thanksgiving dessert, I didn't want to make a pie or a cheesecake, but I wanted something pumpkin. I settled on Pumpkin & Ginger Pound Cake. This recipe was published originally in Fine Cooking's October/November 2002 issue, and has recently reappeared in the collection How to Cook a Turkey. (This book is really terrific, by the way.)
It's unfathomable why I waited five years to try this cake. This cake has a gorgeous, fine crumb and a wonderful warm ginger flavor. I tweaked the recipe slightly and buzzed the ginger and the sugar in the food processor before I creamed it all with the butter to start the cake. I think that that helped to distribute the ginger flavor more evenly than simply adding in minced ginger. On the other hand, it's an extra step that I bet you wouldn't have to pursue to get a great cake.
Just for indulgent holiday fun, I had the cake with a scoop of this special flavor of Haagen-Dazs ice cream.
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