Tuesday, December 5, 2017

Dorie Greenspan's Holiday Bundt Cake



Good morning! I hope that you had a wonderful weekend. Mine was relaxing, a little baking, visiting with friends and a few Christmas movies. 





I am beginning to bake my holiday gifts and one of my favorites is "an all in one cake" from Dorie Greenspan. This cake tastes like Thanksgiving and Christmas in one cake, it is sweet, tart, and delicious and in addition to a delicious dessert on your holiday table it makes an excellent hostess gift or a gift for your neighbors and friends. They can eat it for breakfast on Christmas or desert. 

Holiday Bundt Cake

2 cups all purpose flour
2 tsp/ baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. baking soda
1/4 tsp.grated nutmeg
pinch of salt
11/4 sticks(10 Tbsp)unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs, at room temperature
1 tsp. pure vanilla extract
11/4 cups canned unsweetened pumpkin puree
1 large apple, peeled, cored, and finely chopped
1 cup cranberries, halved or coarsely chopped
1 cup chopped pecan
6 Tbsp. confectioners sugar
2 Tbsp. maple syrup

Center a rack in the oven. Preheat to 350. Coat two 6" (6 cup capacity, each) bundt or fluted tube pans with bakers spray. 
In a large bowl whisk together the flour, baking powder, cinnamon, ginger, baking soda, nutmeg and salt. 
In the bowl of a stand mixer fitted with the paddle attachment, beat both sugars and butter until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, mixing 1 minute after each one. Beat in the vanilla. Reduce speed to low and pumpkin puree and the chopped apples. The mixture may look curdled, that is ok. Add the dry ingredients, mix only until they disappear into the batter. Then turn off the mixture and with a spatula, mix in the cranberries and the pecans. Pour the batter into the pans and smooth the tops. 
Bake for 30-40 minutes or until a tester inserted ingot he center comes out clean. Transfer cakes to a wire rack let cool for 10 minutes before unmolding to rack. Let cool to room temperature. 

Sift the confectioners sugar into a bowl and gradually add the maple syrup until you have an icing that falls easily from the spoon. Pour icing over the cakes. Enjoy. 

I like to wrap mine in cellophane, tie with a bow, add a holiday plant and you have a ready made gift!





Have a great day!


3 comments:

  1. What a great gift? Now I'm wondering: whatever happened to my Bundt pan?
    Brenda

    ReplyDelete
  2. This looks delicious for any time of the year!

    ReplyDelete

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