This holiday recipe comes from the baking expert Dorie Greenspan. She calls it "all-in-one" because it includes elements from both Thanksgiving and Christmas: pumpkin, nutmeg, cranberries and ginger. It's really the perfect dessert for either feast, or any occasion in between. If you like, half a cup of bittersweet chocolate chips make an unexpected but delicious addition.
Provided by Julia Moskin
Categories dessert
Time 1h30m
Yield 12 or more servings
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 17 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 155 milligrams, Sugar 29 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love