Every year it seems as it comes close to the holidays our family starts to think of all the great foods that we will share. One of the best classes is the desserts everyone loves them and there is never enough. It is always fun to see who brings what and what new ones will be brought to the dinner. This bundt cake will make its first appearance to the holiday table. As a child my mother would always bring a delicious tea ring. The adults would enjoy with a cup of joe and the young ones like myself would have a sliver with a cup of milk. I am hoping to bring about the same tradition.
All-in-One Holiday Bundt Cakefrom Baking From My Home To Yours, by 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 1/2 tsp grated fresh ginger (or 1 tsp ground ginger)
- 1 1/4 sticks (10 tbsp) unsalted butter, at room temperature
- 1 cup sugar
- 1/2 cup (packed) light brown sugar
- 2 large eggs, at room temperature
- 1 tsp pure 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 (I used Craisins instead for extra sweetness)
- 1 cup pecans, coarsely chopped
- Confectioners’ sugar, for dusting
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ground ginger, if you’re using it (not the grated ginger).
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.
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 confectioners’ sugar.
shared at one or more of these parties
Boost Your Post Party- Ducks 'n a Row, Crystelle Boutique
Bouquet of Talent- Life on Lakeshore Drive
Dare to Share- Pam's Party and Practical Tips
DIY Inspired Linky Party (F6p)- The Girl Creative
My Favorite Things Saturdays (F)- A Time for Seasons
Saturday Dishes (F pm)- Life is Fantasmic, Pebbles and Piggytails
Saturday Night Fever (8P)- Diary of a Recipe Collector, Belle of the Kitchen, House of Yum, Petite Allergy Treats
Saturday Sharefest (S6a)- SITS Girls
Saturday Sparks- Pieced Pastimes
Saturday's Critters (7a)- Viewing Nature With Eileen
*Sharing Saturday (F)- Crafty Moms Share
Show Me Saturday (7a)- 3 Little Greenwoods, Gingerly Made, My Creative Days
Show Stopper Saturday (S7a)- Joyful Healthy Eats, Simply Gloria, Will Cook for Smiles
Skip the Housework Saturday (7a)- Reasons to Skip the Housework
Strut Your Stuff (opens Friday 9:15)- Six Sisters' Stuff
Super Saturday (F7)- Bakerette, What's Cooking with Ruthie, Made From Pinterest, It All Started with Paint, My Kitchen Escapades
Weekend Wind-Down (F6)- My Snippets of Inspiration, DeDivah Deals, A Living Sacrifice, Mustard Seed Mommy, Moms Who Save