FALL red & green

Not Christmas red and green. However, as I removed these cranberry pumpkin cakes from the oven and the tops of the cakes burst with red cranberries, green pepita seeds, and glistening raw sugar, I did think – - – Christmas. And, I’m not one to skip Thanksgiving. My sister-in-law makes the best southern style dressing, and her sister makes candied sweet potatoes. So, I’m not skipping any of those treats, but these cakes just have that “Christmas” look. Dress them up with a celophane bag and some ribbon, and you will have created merry, merry, merriment for some lucky people.

The recipe is in a book by Lou Seibert Pappas, “A Harvest of Pump
kins and Squash.” I did handle the batter gently, and the cakes baked with perfect rounded domes and no cracks. Perfecton! They are tender and moist and delicious.
The recipe lists white or yellow cornmeal as one of the ingredients. I chose a medium grind to add a little extra crunch. I also used the puree from well drained pulp of a pink banana squash.
This squash baked to a smooth pulp with bright orange color.

For the details:
9 oz of batter in each of 4 – 3″ x 6″ pans
I didn’t calculate calories…