Let the baking begin! I flew into New York Saturday night to spend the next 7 weeks with my mom for the holidays. I was super busy last week packing, trying to finish up errands, baking brownies as thank you gifts and banana bread for the freezer so my husband would have some treats while we were gone. Now that we are finally here I can start some serious holiday baking. I have made a cake already that is in the freezer (I will post later this week) and today made this holiday bundt cake from Baking from my Home to Yours. I made it 2 weeks ago and it was so well received I decided to make it again. It is a moist cake that can be made a few days ahead and not lose anything. I put on a maple glaze but it is just as good without it…
All- In One Holiday Bundt Cake
2 C All-purpose flour
2 tsp Baking powder
1/4 tsp baking soda
2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp salt
1 1/2 tsp freshly grated ginger (or 1 tsp ground ginger)
1 1/4 sticks (10 tbsp)unsalted butter, room temp
1 C Sugar
1/2 c packed dark brown sugar (or light- I prefer dark)
2 large eggs, room temp
1 tsp vanilla
1 1/4 C canned unsweetened pumpkin puree
1 Large apple, peeled and finely chopped
1 C fresh cranberries, coarsely chopped
1 C pecans, coarsely chopped
Preheat the oven to 350 F degrees. Butter a 12 cup Bundt pan.
Whisk together the dry ingredients.
Beat the butter and sugars together until light and fluffy. Add the eggs, one at a time, and beat for 1 minute after each addition. Add the vanilla. Reduce the mixer to low and add the puree, chopped apple, grated ginger. Add the dry ingredients, mixing only until incorporated. With a rubber spatula, stir in the cranberries and pecans. Scrape the batter into the pan and smooth the top with the spatula.
Bake for 60 to 70 minutes. Cool for 10 minutes before unmolding and then cool on a wire rack to room temp.
Maple Glaze: 6 Tblsp confectioners sugar to 2 Tblsp maple syryp