My friends who have had this cake RAVE about how delicious it is, and how easy it is to prepare. I hadn’t been able to try the recipe myself until recently, since I didn’t have a bundt pan quite big enough to bake it.
I am lucky to have such wonderful people in my life. I really, truly mean that. My friend Suzi, from whom this recipe came, was generous enough to gift me a bundt pan this holiday season so that I could try this cake for myself the way it is meant to be. Isn’t that amazing? How generous and kind. Suzi has such a big heart and a giving spirit, and I know that giving me this pan means as much to her as the sentiment behind the act does to me. Thank you so so much Suzi, for being so kind to the people around you every day. The world is a much better place with you in it.
I decided then, that I couldn’t wait to bake this cake – I was just so excited! Cake is my favourite thing to eat. This is a no-brainer.
Thanksgiving weekend is my absolute most favourite weekend of the year. I LOVE Thanksgiving weekend in the Maritimes. The temperature is perfect, the beautiful leaves are still on the trees, the breeze is crisp, and it smells divine. Besides all that, everything pumpkin and spice is in season. It’s just so perfect. I hope you all enjoyed your Thanksgiving weekends, wherever you are.
This cake recipe, a Dorie Greenspan recipe, has been one of my favourite cakes to bake during Fall for the past few years. This all-in-one bundt cake was originally published in Dorie’s Baking book, then later re-published by Dorie herself on Serious Eats when she had a regular baking blog post on the site.
This cake has everything you love about fall baked right into it – pumpkin, warm spices, apples, cranberries, and pecans. I like to leave it plain, but it’s great with a maple glaze, ice cream, or whipped cream served with it. It is heavy and moist, and keeps well on the cupboard for several days.