I’ve been eye-ing this holiday bundt cake recipe for a couple years so I was thrilled to have an occasion to make and serve it. It was featured on my It’s a Celebration post and was enjoyed by several so thought I share the recipe. It could become a nice holiday tradition, giving something like fruitcake a break. This cake has a nice flavor and don’t let the list of ingredients overwhelm you – the recipe is easier that it looks. I added 1/2 cup of dark chocolate chips because it was to pair nicely with the cranberries. It was nice but you can you can make the recipe with or without chocolate chips, it’s up to you! Wishing you all a very happy holiday season!
All-in-One Holiday Bundt Cake
10 tablespoons (1 1/4 sticks) 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 of salt
1 teaspoon ginger powder
1 cup granulated sugar
1/2 cup light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups canned unsweetened pumpkin puree
1 large apple, peeled, cored and finely chopped (I used McIntosh)
1 cup cranberries, halved or coarsely chopped
1 cup pecans, coarsely chopped
1/2 cup bittersweet/dark chocolate chips (optional)
Once cake is baked and cooling, 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.
Heat oven to 350 degrees with a rack in the center. Butter a 9 to 10 inch bundt pan. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ginger powder.
Working with a stand mixer, preferably fitted with a paddle attachment, 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 ginger. 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, chocolate chips (if using them) 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 to 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.
Put the cooled cake on wax paper and drizzle the icing (see recipe above) from the tip of the spoon over it. Let the icing set for a few minutes. Wrapped well, the cake will keep at room temperature for up to 5 days, at which point it’s good for toasting. Or, freeze up to 2 months.
Credit: New York Times Cooking