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: 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature, plus more for the pan; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 2 teaspoons ground cinnamon; 1/4 teaspoon grated nutmeg; Pinch salt; 1 1/2 teaspoons grated fresh ginger (or 1 teaspoon ginger powder); 1 cup granulated sugar; 1/2 cup packed light brown sugar; 2 large eggs, at room temperature; 1 teaspoon 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; 1 cup pecans, coarsely chopped; Maple icing (optional; see Note)

Servings: persons

1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
Pinch salt
1 1/2 teaspoons grated fresh ginger (or 1 teaspoon ginger powder)
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon 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
1 cup pecans, coarsely chopped
Maple icing (optional; see Note)

1
Heat oven to 350 degrees with a rack in the center.
2
Butter a 9- to 10-inch (12-cup) Bundt pan.
3
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ginger powder, if youre using it instead of the grated ginger.
4
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.
5
Add the eggs one at a time, and beat for 1 minute after each addition.
6
Beat in the vanilla.
7
Reduce the speed to low and add the pumpkin, apple and grated ginger, if using it.
8
Dont be concerned if the batter looks curdled.
9
Add the dry ingredients, mixing only until they are incorporated.
10
With a rubber spatula, stir in the cranberries and pecans.
11
Scrape the batter into the pan and smooth the top.
12
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.
13
Transfer to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack.
14
Serve in thick slices.

1056

kcal

Calories

Fat

134

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 17 ingredients. The key ingredients include: 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature, plus more for the pan, 2 cups all-purpose 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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