All In One Holiday Bundt Cake Recipes
ALL-IN-ONE HOLIDAY BUNDT CAKE
This holiday recipe comes from the baking expert Dorie Greenspan. She calls it "all-in-one" because it includes elements from both Thanksgiving and Christmas: pumpkin, nutmeg, cranberries and ginger. It's really the perfect dessert for either feast, or any occasion in between. If you like, half a cup of bittersweet chocolate chips make an unexpected but delicious addition.
Provided by Julia Moskin
Categories dessert
Time 1h30m
Yield 12 or more servings
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees with a rack in the center. Butter a 9- to 10-inch (12-cup) Bundt pan.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ginger powder, if you're using it instead of the grated ginger.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat together the remaining butter and both sugars at medium speed until light and fluffy, 2 or 3 minutes. Add the eggs one at a time, and beat for 1 minute after each addition. Beat in the vanilla.
- Reduce the speed to low and add the pumpkin, apple and grated ginger, if using it. Don't be concerned if the batter looks curdled. 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.
- Bake directly on the oven rack for 60 to 70 minutes, or until a thin knife inserted into the center of the cake comes out clean. Transfer to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack. Serve in thick slices.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 17 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 155 milligrams, Sugar 29 grams, TransFat 0 grams
ALL-IN-ONE HOLIDAY BUNDT CAKE
Make and share this All-In-One Holiday Bundt Cake recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Heat oven to 350°F Butter a 9 or 10 inch (12-cup) bundt pan.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ground (but not grated, see next step) ginger and salt in a bowl to blend.
- Beat the butter and sugars in a large bowl with mixer on medium speed until light and fluffy.
- Add eggs, 1 at a time, beating well after each addition.
- Beat in vanilla.
- On low speed beat in pumpkin, apple and grated ginger, if using (mixture will look curdled).
- Add flour mixture; beat just until blended.
- With a rubber spatula, stir in cranberries and pecans.
- Scrape into prepared pan; smooth top.
- Bake 60 to 70 minutes until a wooden pick inserted in center comes out with moist crumbs attached.
- Cool in pan on a wire rack 10 minutes before inverting on rack, turning right side up and cooling completely. (Cake will be about 2 inches high.).
- Icing: Stir confectioners' sugar and maple syrup in a small bowl until icing runs off tip of the spoon, adding more syrup a little at a time if needed.
- Put cake on wax paper; drizzle with icing from tip of spoon.
- Sprinkle with pecans; let icing set.
Nutrition Facts : Calories 379.6, Fat 17.3, SaturatedFat 7, Cholesterol 60.7, Sodium 143.9, Carbohydrate 54.3, Fiber 2.5, Sugar 34.6, Protein 4.4
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- Preheat the oven to 180C/160Fan/350F. Butter a 9- to 10- inch (12 cup) Bundt pan, making sure you get into all the nooks and crannies. I often use cake release spray instead.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger and salt. Set aside.
- Using 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 until light and fluffy, about 5 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and add the pumpkin and chopped apple. The mixture may look curdled but please don't worry.
- Fold in the the dry ingredients, mixing only until they are incorporated. With a rubber spatula, fold in the cranberries and pecans. Scrape the batter into the pan and smooth the top.
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