ALL-IN-ONE HOLIDAY BUNDT CAKE

All-in-One Holiday Bundt Cake image

This holiday recipe comes from the baking expert Dorie Greenspan. Featured in: Are Cookbooks Obsolete?.

Provided by @MakeItYours

Number Of Ingredients 35

Ingredients

for The New York Times
This holiday recipe comes from the baking expert Dorie Greenspan.
Featured in: Are Cookbooks Obsolete?.
Apple, Cranberry, Pumpkin Puree
Cooked
58 ratings
Ingredients
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
Pinch salt
1 1/2 teaspoons grated fresh ginger (or 1 teaspoon ginger powder)
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups canned unsweetened pumpkin purée
1 large apple, peeled, cored and finely chopped
1 cup cranberries, halved or coarsely chopped
1 cup pecans, coarsely chopped
Maple icing (optional; see Note)
Nutritional Information
Preparation
Step 1Heat oven to 350 degrees with a rack in the center. Butter a 9- to 10-inch (12-cup) Bundt pan.
Step 2Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ginger powder, if you're using it instead of the grated ginger.
Step 3Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat together the remaining butter and both sugars at medium speed until light and fluffy, 2 or 3 minutes. Add the eggs one at a time,
Step 4Reduce the speed to low and add the pumpkin, apple and grated ginger, if using it. Don't be concerned if the batter looks curdled. Add the dry ingredients, mixing only until they are incorporated. With a rubber spatula, stir in the cranberrie
Step 5Bake directly on the oven rack for 60 to 70 minutes, or until a thin knife inserted into the center of the cake comes out clean. Transfer to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack. Serve in th
Tips
For maple icing, sift 6 tablespoons confectioners' sugar into a bowl. Stir in 2 tablespoons maple syrup. Add syrup little by little, until you have an icing that runs nicely off the tip of the spoon. Put the cooled cake on wax paper and drizzle the
Wrapped well, the cake will keep at room temperature for up to 5 days, at which point it's good for toasting; or freeze for up to 2 months.
Notes

Steps:

Heat oven to 350 degrees with a rack in the center. Butter a 9- to 10-inch (12-cup) Bundt pan.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ginger powder, if you're using it instead of the grated ginger.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat together the remaining butter and both sugars at medium speed until light and fluffy, 2 or 3 minutes. Add the eggs one at a time, and beat for 1 minute after each addition. Beat in the vanilla.
Reduce the speed to low and add the pumpkin, apple and grated ginger, if using it. Don't be concerned if the batter looks curdled. Add the dry ingredients, mixing only until they are incorporated. With a rubber spatula, stir in the cranberries and pecans. Scrape the batter into the pan and smooth the top.
Bake directly on the oven rack for 60 to 70 minutes, or until a thin knife inserted into the center of the cake comes out clean. Transfer to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack. Serve in thick slices.