Holiday Bundt Cake Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: For the Cake:
2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon fresh grated nutmeg
Pinch of kosher salt
1½ teaspoons fresh grated ginger, or 1 teaspoon ground ginger
1¼ sticks unsalted butter, room temperature
1 cup granulated sugar
½ cup light brown sugar, packed
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1¼ cups canned unsweetened pumpkin, preferably Libby's
1 large, apple, peeled, cored and finely chopped
1 cup cranberries, halved and coarsely chopped
1 cup coarsely chopped pecans
Softened butter for greasing the pan
Non-stick cooking spray
For the Maple Syrup Icing:
6 tablespoons sifted confectioners' sugar
2 to 2½ tablespoons pure maple syrup
Chopped pecans, for garnish
|
|
Directions: |
Directions:1). Center a rack in the oven and preheat the oven to 350 degrees. Grease a 9- to 10-inch Bundt pan with softened butter then spray with non-stick cooking spray. Don't place the pan on a baking sheet, as you want the oven's heat to circulate freely through the Bundt's inner tube. Whisk together the flour, baking powder, soda, cinnamon, nutmeg, salt and ginger.
2). In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars together at medium speed until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time and beat for 1 minute after each addition. Beat in the vanilla. Reduce the mixer to low speed and add the pumpkin and chopped apple. Don't be concerned if the mixture looks curdled, it will come back together when the flour is added.
3). Still on low speed, add the dry ingredients in 3 batches, mixing only until just incorporated after each addition. With a rubber spatula, stir in the cranberries and pecans. Scrape the batter into the pan and smooth the top with a rubber spatula.
4). Bake for 60 to 70 minutes, or until a toothpick inserted into the middle of the cake comes out clean Transfer the cake to a rack and cool for 10 minutes before removing from the Bundt pan, then remove from the pan and cool to room temperature on the rack.
5). To make the Maple Syrup Icing, sift 6 tablespoons of confectioners' sugar into a bowl. Stir in 2 tablespoons of maple syrup. Add more maple syrup little by little until you have an icing that runs nicely off the tip of a spoon. You may need another ½ tablespoon syrup to get the right consistency. Put the cooled cake on a sheet of wax paper and drizzle the icing from the tip of a spoon over it. Sprinkle with chopped pecans and allow the icing to set for a few minutes before serving. |
|
Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: This is a wonderful cake for the holidays! It's filled with pumpkin, cranberries, apples, pecans and the fall-winter spices of cinnamon, nutmeg and ginger. It's topped off with Maple Syrup Icing.
|
|
This recipe for Holiday Bundt Cake is from