THANKSGIVING CAKE
My granddaughter wanted to make a cake for Thanksgiving instead of pies. I found this recipe on an educational website, but the ingredients and directions were very mixed up, so I decided to rewrite in a more sensible order. We used the maple glaze option.
Provided by Carolyn Haas
Categories Cakes
Time 1h20m
Number Of Ingredients 22
Steps:
- 1. Preheat oven to 325^F. In a large bowl, stir dry ingredients together. Set aside
- 2. Beat butter and both butters together until light and fluffy. Add eggs one at a time.Beat in the vanilla.
- 3. On low speed, add pumpkin, ginger and apples.
- 4. Mix in dry ingredients until just blended. Stir in cranberries and pecans with a spatula.
- 5. Spoon into greased Bundt pan, smooth top. Put into center rack of oven and bake for 1 hr. or until knife inserted into cake comes out clean. May have to add a little extra time.
- 6. Cool on rack for 10 minutes, then invert onto rack and let cool completely. Sprinkle with confectioners' sugar before serving.
- 7. Optional: Instead of dusting with sugar, instead make a maple glaze out of maple syrup and confectioners' sugar. Drizzle it on cake.
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