Holiday Bundt Cake
Yield: 12 servings
Prep Time: 20 min
Cook Time: 60 min
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
pinch of salt
1 teaspoon ground ginger
10 Tablespoons unsalted butter, at room temperature
1 cup granulated white sugar
1/2 cup (packed) light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/4 cups canned unsweetened pumpkin puree
1 large apple, peeled, cored and finely chopped
1 cup fresh cranberries, halved or coarsely chopped
1 cup pecans, coarsely chopped (optional)
powdered sugar for dusting
1. Center a rack in the oven. Preheat oven to 350°F. Butter a 9 to 10- inch (12 cup) bundt pan.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt and ground ginger. Set aside.
3. Using a hand mixer and a large bowl, beat the butter and both sugars together at medium speed until light and fluffy. Add the eggs, one at a time, and beat for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the 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 a rubber spatula, stir in the cranberries and pecans (if using). Scrape the batter into the pan and smooth the top with the rubber spatula.
4. Bake for 60 to 70 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 on the rack. Just before bringing the cake to the table, dust it with powdered sugar.
5. To serve: Cut into nice-sized slices and serve with whipped cream or a scoop of ice cream.
*To store: Wrap well- it will keep at room temp. for up to 5 days; or freeze up to 2 months.
*If you wish to use a maple syrup icing on the cake: Sift 6 Tablespoons powdered sugar into a bowl. Stir in 2 Tablespoons maple syrup. Add more maple syrup, little by little, until you have an icing that runs nicely off the tip of the spoon. Put cooled cake on a sheet of waxed paper and drizzle the icing from the tip of the spoon over it. Let the icing set for a few minutes before serving.
Source: RecipeGirl.com (Adapted slightly from Dorie Greenspan's Baking From My Home to Yours )