All-In-One Holiday Bundt Cake Recipe

Name: All-In-One Holiday Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 2 cups flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 2 teaspoons ground cinnamon; 1/4 teaspoon grated fresh nutmeg or 1/4 teaspoon ground nutmeg; 1 teaspoon ground ginger or 1 1/2 teaspoons grated fresh ginger; 1 pinch salt; 1/2 cup unsalted butter, plus; 2 tablespoons unsalted butter, softened; 1 cup granulated sugar; 1/2 cup packed light-brown sugar; 2 eggs, at room temperature; 1 teaspoon vanilla extract; 1 1/4 cups canned 100% pumpkin puree; 1 large apple, peeled, cored and finely chopped; 1 cup fresh cranberries, coarsely chopped; 1 cup pecans, coarsely chopped; Maple Syrup Icing; 1/4 cup confectioners' sugar, plus; 2 tablespoons confectioners' sugar; 2 1/2 tablespoons maple syrup; Garnish; coarsely chopped pecans

Servings: persons

Cake
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon grated fresh nutmeg or 1/4 teaspoon ground nutmeg
1 teaspoon ground ginger or 1 1/2 teaspoons grated fresh ginger
1 pinch salt
1/2 cup unsalted butter, plus
2 tablespoons unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light-brown sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 1/4 cups canned 100% pumpkin puree
1 large apple, peeled, cored and finely chopped
1 cup fresh cranberries, coarsely chopped
1 cup pecans, coarsely chopped
Maple Syrup Icing
1/4 cup confectioners' sugar, plus
2 tablespoons confectioners' sugar
2 1/2 tablespoons maple syrup
Garnish
coarsely chopped pecans

1
Heat oven to 350u00b0F Butter a 9 or 10 inch (12-cup) bundt pan.
2
Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ground (but not grated, see next step) ginger and salt in a bowl to blend.
3
Beat the butter and sugars in a large bowl with mixer on medium speed until light and fluffy.
4
Add eggs, 1 at a time, beating well after each addition.
5
Beat in vanilla.
6
On low speed beat in pumpkin, apple and grated ginger, if using (mixture will look curdled).
7
Add flour mixture; beat just until blended.
8
With a rubber spatula, stir in cranberries and pecans.
9
Scrape into prepared pan; smooth top.
10
Bake 60 to 70 minutes until a wooden pick inserted in center comes out with moist crumbs attached.
11
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.).
12
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.
13
Put cake on wax paper; drizzle with icing from tip of spoon.
14
Sprinkle with pecans; let icing set.

1158

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Cake, 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, All-In-One Holiday Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

All-In-One Holiday Bundt Cake

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