[Recipe] All-In-One Holiday Bundt Cake
This cake has everything you love about fall baked right into it - pumpkin, warm spices, apples, cranberries, and pecans.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 16 slices
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon grated nutmeg
- Pinch of salt
- 1 1/2 teaspoons grated fresh ginger root or 1 teaspoon ground ginger
- 1/2 cup + 2 Tbsp unsalted butter room temp
- 1 cup sugar
- 1/2 cup packed light brown sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups canned unsweetened pumpkin puree
- 1 large apple peeled, cored, finely chopped
- 1 cup fresh cranberries halved or coarsely chopped
- 1 cup pecans coarsely chopped
Center a rack in the oven and preheat the oven to 350°F. Butter a 9- to 10-inch (about 12-cup) bundt pan.
Put the flour, baking powder, cinnamon, nutmeg and salt (and ground ginger, if you're using it) in a bowl and whisk to combine. Working with a mixer (and using a paddle attachment, if you have one), beat the butter and both sugars together at medium speed until light and fluffy. Add the eggs, one at a time, and beat for 1 minute after each addition; beat in the vanilla.
Reduce the mixer speed to low and add the pumpkin, chopped apples and grated ginger—don't be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until they are incorporated. Working with a rubber spatula, stir in the cranberries and pecans.
Scrape the batter into the pan and smooth the top with the spatula. Slide the pan into the oven and bake 60 to 70 minutes, or until a knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding. Cool to room temperature on the rack.
Dust the cake with confectioner's sugar.
Serve not-so-dainty slices of this cake with whipped cream or a scoop of ice cream. You can also toast the cake lightly and spread it with a little butter and/or maple syrup.
Storing: Wrapped well, the cake will keep at room temperature for up to 5 days, at which point it will be perfect for toasting, or for up to 2 months in the freezer.