This cake takes all the favorite flavors of the holidays and bakes them up into one tasty treat. Apple, Pumpkin, & Cranberries are all mixed into the cake spiced with cinnamon and ginger. I used my new favorite glaze to top this cake and give it a sparkly finish.
All-In-One Holiday Bundt Cake
recipe from Dorie Greenspan
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp nutmeg
pinch of salt
1 tsp ground ginger
1 1/4 sticks (10 Tbsp) unsalted butter, at room temp
1 cup sugar
1/2 cup packed light brown sugar
1 tsp vanilla
1 1/2 cups canned pumpkin puree
1 large apple, peeled, cored, and finely chopped
1 cup cranberries, chopped coarsely
optional: 1 cup pecans, chopped coarsely
Whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger in a large bowl and set aside.
Beat butter and sugars in the bowl of a stand mixer with the paddle attachment at medium speed for 3-5 minutes until light and fluffy. Add the eggs one at a time, beating for 1 minute in between eggs. Beat in vanilla, then reduce speed of mixer to low and add in pumpkin and apple. Next, add in the dry ingredients and mix just until combined. Using a rubber spatula, fold in the cranberries and pecans. Transfer batter to a bundt pan that has been sprayed with non-stick spray and bake at 350 degrees for 60-70 minutes. Let cool 10 minutes before turning out onto a wire rack.