holidaybundt1

This is such a great cake – there’s pumpkin, pecans, fresh cranberries, and lots of spice. SO full of yummy holiday flavors! Dorie’s All In One Holiday Bundt Cake was chosen by Britin of The Nitty Britty. I absolutely loved it – this reminds me a lot of the Cranberry Orange Bread I make every year at Thanksgiving…in fact, now that I think of it, this cake would be delicious with a bit of orange zest/juice! Next time, definitely!

holidaybundt2

The texture is nice and chunky, and the cranberries give so much extra flavor. I left out the apples because I just didn’t feel like apples in my cake that day. I will most definitely be making this cake again and again. It really is perfect for the holidays! Thanks, Britin, for a great pick!

All-In-One Holiday Bundt Cake
-Dorie Greenspan

2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
pinch of salt
1 tsp ground ginger
10 tbsp unsalted butter, room temp
1 cup sugar
1/2 cup (packed) light brown sugar
2 large eggs, room temp
1 tsp vanilla extract
1 1/4 cups canned unsweetened pumpkin puree
1 large apple, peeled, cored, and finely chopped
1 cup cranberries, halved or coarsely chopped
1 cup pecans, coarsely chopped

Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger, set aside.

Beat butter and both sugars until light and fluffy. Add the eggs one at a time, and beat for 1 minute after each addition. Beat in the vanilla. Reduce mixer speed to low and add pumpkin and chopped apple, don’t be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until they are incorporated. With rubber spatula, stir in the cranberries and pecans. Scrape the batter into the pan and smooth the top with the rubber spatula.

Bake for 60 minutes or until a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding, then cool to room temperature. Dust with confectioners’ sugar.

holidaybundt3

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9 Comments »

  1. Looks gorgeous.

    I plan on making this next week.

    [Reply]

    Comment by chocolatechic — November 10, 2009 @ 12:24 PM

  2. Great job! Your cake looks marvelous! I am going to save this one until the end of the month so I can share it at Thanksgiving :)

    [Reply]

    Comment by Tracey — November 10, 2009 @ 1:27 PM

  3. Your cake photos are just fabulous. I’m glad to hear you liked this, I plan to make it for thanksgiving.

    [Reply]

    Comment by Karen — November 10, 2009 @ 4:06 PM

  4. Yum your cake looks so good! I love how the nuts and berrys show up! I made this one too this week and loved it!

    [Reply]

    Comment by michelle — November 10, 2009 @ 4:13 PM

  5. Your cake looks delicious. I will make it next week.

    [Reply]

    Comment by Susan — November 10, 2009 @ 4:14 PM

  6. Your cake looks very delicious, I also made this recipe
    for this week and think its a great holiday recipe. I
    think that adding the orange zest would be an awesome twist
    and would add some amazing flavor, great idea!

    [Reply]

    Comment by Ivette — November 10, 2009 @ 6:20 PM

  7. Oh my goodness! LOOK at that! I love your blog, too! It’s so bright and cheerful!

    [Reply]

    Comment by bridget {bake at 350} — November 10, 2009 @ 6:34 PM

  8. Your bundt cake looks scrumptious! SO beautiful!!!!! Nicely done, Amy!

    [Reply]

    Comment by Jennifer — November 11, 2009 @ 10:03 AM

  9. I think that cake looks fabulous, especially on that pretty green plate.

    [Reply]

    Comment by pamela — November 13, 2009 @ 12:25 PM

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