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Great fall flavors...
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2 cups |
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all-purpose
flour |
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2 large |
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eggs, at
room temperature |
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2 tsp |
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baking
powder |
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1 tsp |
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vanilla
extract |
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½ tsp |
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baking soda |
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1¼ cups |
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canned
unsweetened pumpkin puree |
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2 tsp |
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ground
cinnamon |
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¼ tsp |
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freshly
grated nutmeg |
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1 large |
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apple,
peeled, cored and finely chopped |
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pinch of |
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salt |
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1½ tsp |
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grated fresh
ginger (or 1 tsp. ground ginger) |
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1 cup |
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fresh
cranberries, halved or coarsely chopped |
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1¼ sticks |
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(10
Tablespoons) unsalted butter, at room
temperature |
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1 cup |
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pecans,
coarsely chopped |
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1 cup |
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granulated
sugar |
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powdered
sugar for dusting |
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½ cup |
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(packed)
light brown sugar |
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1 |
Center a rack in the
oven. Preheat oven to 350°F. Butter a 9 to 10- inch (12
cup) bundt pan. Don't place the pan on a baking sheet-
you want the oven's heat to circulate freely through the
bundt's inner tube. |
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2 |
Whisk together
flour, baking powder, baking soda, cinnamon, nutmeg,
salt and ground ginger, if you're using it (not the
grated ginger). Set aside. |
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3 |
Working with a stand
mixer, preferably fitted with a paddle attachment, or
with a hand mixer in 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, chopped
apple and grated ginger, if you're using it-- 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. Scrape the batter into the pan
and smooth the top with the rubber spatula. |
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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. |
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5 |
To serve: Because of
the apples, cranberries and nuts, this cake doesn't lend
itself to being cut into dainty slices. It needs no
embellishments if you're serving it as an afternoon
treat, but it is nice with softly whipped cream or a
scoop of ice cream. |
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Servings: 12 |
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Cooking Tips |
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*This may be served as a
brunch cake. Toast the cake lightly and spread it with a little
salted butter and/or a touch of maple syrup. |
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**To store: Wrap well- it
will keep at room temp. for up to 5 days; or freeze up to 2
months. |
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***If you wish to use a
maple syrup icing on the cake: Sift 6 T. powdered sugar into a
bowl. Stir in 2 T. 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. |
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Recipe Source |
| Baking
From My Home to Yours |
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