All-In-One Holiday Bundt Cake |
|
 |
Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 12 |
|
From Woman's Day, 1/3/07 Ingredients:
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
2 teaspoons ground cinnamon |
1/4 teaspoon grated fresh nutmeg or 1/4 teaspoon ground nutmeg |
1 teaspoon ground ginger or 1 1/2 teaspoons grated fresh ginger |
1 pinch salt |
1/2 cup unsalted butter, plus |
2 tablespoons unsalted butter, softened |
1 cup granulated sugar |
1/2 cup packed light-brown sugar |
2 eggs, at room temperature |
1 teaspoon vanilla extract |
1 1/4 cups canned 100% pumpkin puree |
1 large apple, peeled, cored and finely chopped |
1 cup fresh cranberries, coarsely chopped |
1 cup pecans, coarsely chopped |
1/4 cup confectioners' sugar, plus |
2 tablespoons confectioners' sugar |
2 1/2 tablespoons maple syrup |
coarsely chopped pecans |
Directions:
1. Heat oven to 350°F Butter a 9 or 10 inch (12-cup) bundt pan.
2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ground (but not grated, see next step) ginger and salt in a bowl to blend.
3. Beat the butter and sugars in a large bowl with mixer on medium speed until light and fluffy.
4. Add eggs, 1 at a time, beating well after each addition.
5. Beat in vanilla.
6. On low speed beat in pumpkin, apple and grated ginger, if using (mixture will look curdled).
7. Add flour mixture; beat just until blended.
8. With a rubber spatula, stir in cranberries and pecans.
9. Scrape into prepared pan; smooth top.
10. Bake 60 to 70 minutes until a wooden pick inserted in center comes out with moist crumbs attached.
11. Cool in pan on a wire rack 10 minutes before inverting on rack, turning right side up and cooling completely. (Cake will be about 2 inches high.).
12. Icing: Stir confectioners’ sugar and maple syrup in a small bowl until icing runs off tip of the spoon, adding more syrup a little at a time if needed.
13. Put cake on wax paper; drizzle with icing from tip of spoon.
14. Sprinkle with pecans; let icing set.
|
|