I found variations of this recipe on a number of blogs, including A Mingling of Tastes whose version I used. The cake was a big hit at the pre-K family Thanksgiving potluck! I left out the toasted pecans (for fear of allergies) but I’m sure they would be a wonderful addition. I only wish I had time to bake another one to take to my in-laws for Thanksgiving!
All-In-One Holiday Bundt Cake
Adapted from Baking: From My Home to Yours by Dorie Greenspan
This cake contains just about every traditional holiday flavor, so that is where the names comes from. To toast the pecans, spread them on a baking sheet and put them in a 350 degree oven for about 8 minutes, shaking and turning them over halfway through, until fragrant and starting to take on some additional color. Watch them carefully to avoid burning.
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. salt
2 tsp. minced fresh ginger
1 1/4 sticks (10 tbs.) unsalted butter, at room temperature
1 cup sugar
1/2 cup (packed) light brown sugar
2 large eggs, at room temperature
1 tsp. vanilla extract
1 1/4 cup canned, unsweetened pumpkin puree
1 large apple, peeled, cored and finely chopped
1 cup dried cranberries
1 cup pecans, toasted (see headnote) and chopped
2/3 cup confectioners’ sugar
5 to 6 tbs. maple syrup
Preheat oven to 350 degrees and place a rack in the center position. Butter a 9- to 10-inch (12-cup) bundt pan well, using waxed paper or a pastry brush to spread the butter into every nook.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Using a stand mixer or a handheld electric mixer, 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 beat in the pumpkin, ginger and chopped apple. At this point the mixture will probably looked curdled, but that’s okay.
With the mixer on low speed, add the flour mixture slowly, beating just until it is incorporated (over mixing flour results in a tough texture in the finished cake). Using a rubber spatula, stir in the cranberries and pecans. Scrape the batter into the prepared bundt pan.
Bake for 50 to 60 minutes, or until a thin paring knife inserted into the center of the cake comes out clean (you might get some streaks if you hit a cranberry). Transfer the cake to a rack and cool for ten minutes in the pan. Unmold the cake and cool to room temperature on the rack.
Transfer cooled cake to a cake stand or serving platter. Sift the confectioners’ sugar into a bowl. Add 5 tablespoons of maple syrup and stir until you have a smooth, thick mixture that coats the back of the spoon and runs off enough to drizzle over the cake. Add additional syrup to thin icing if necessary (or if you need to thicken it, just add more sugar). Drizzle icing off the back of the spoon over the top of the cake so it runs down the sides. Let the icing set for at least an hour before serving.