With a Grateful Prayer and a Thankful Heart: All The Flavors of Thanksgiving

Monday, November 23, 2009

All The Flavors of Thanksgiving

All-In-One Holiday Bundt Cake
Just like Dorie says in her book... all your favorite flavors of Thanksgiving all wrapped up in each delicious bite! Pumpkin, cranberry, apples, pecans, cinnamon, nutmeg and ginger with a finish of maple syrup in the glaze.





All-In-One Holiday Bundt Cake
source Baking From My Home to Yours by Dorie Greenspan

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves (optional)
Pinch of salt
1 1/4 sticks (10 tablespoon/5 ounces) unsalted butter, at room temperature
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 (not pumpkin pie mix)
1 large apple, peeled, cored and finely chopped
1 cup fresh cranberries, halved or coarsely chopped
1 cup pecans, coarsely chopped
Optional: Maple syrup icing (see recipe below)

To make the cake: Center a rack in the oven and preheat the oven to 350F. Butter a 9- to 10-inch (about 12-cup) Bundt pan. Do not place the pan on a baking sheet - you want the oven's heat to come up through the Bundt pan's open core.

Put the flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, cloves (if using) and salt in a bowl and whisk to combine. Set aside dry ingredients.

Working with a stand mixer (using a paddle attachment, if you have one), 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 add the pumpkin and apples - don't be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until the flour is just barely incorporated. Working with a rubber spatula or wooden spoon, stir in the cranberries and pecans.

Scrape the batter into the pan and smooth the top with the spatula. Slide the pan into the oven and bake 60 to 70 minutes at 350F, or until a knife inserted into the center of the cake comes out clean.

Transfer the cake to a rack and cool for 10 minutes before unmolding. Cool to room temperature on the rack.

Drizzle with maple syrup icing (if using) or simply dust the top lightly with confectioners' sugar.

Maple syrup icing: Sift 6 tablespoons confectioners' sugar into a bowl. Stir in 2 tablespoons pure maple syrup. Add more maple syrup little by little, until you have an icing that runs nicely off the tip of a spoon - you might need another 1/2 tablespoon to get the right consistency. Put the cooled on a sheet of parchment or waxed paper and drizzle the icing over the cake. Let the icing set for a few minutes before serving.

16 comments:

Lynn said...

First time I have been first to leave a comment! That looks so delicious. I am going to get the recipe for sure. Since we are going to our daughter's home for Thanksgiving and everyone is bringing something, I may save this tasty looking treat for the next weekend. Thank you for sharing. Picture really looks yummy! Have a blessed Thanksgiving.

Miss Jen said...

Mrs.H~
This looks AMAZING!!! :)
Thank you for sharing...
what beautiful pictures too!

*hugs*

Love~ Jen

The Watts Family said...

Your food always looks so wonderful over here! Thanks for sharing !! Cute pictures with your sister also in the other post ~Blessings Heather :D

marie said...

Oh yes! I'm definitely making this one! Yum!

Mildred said...

What a delicious looking cake!

Happy Thanksgiving!

hip chick said...

Oh my word!!!!! I am going to link this over to my blog so I will be able to find the recipe later. I am so making this!
thanks for sharing.

dorie said...

Your cake looks like a holiday waiting to be celebrated. Happy Thanksgiving!

Walking on Sunshine... said...

That does look yummy! I'm going to look for the recipe. Enjoy your day!

Joycee said...

Thanks for coming to visit GrannyMountain and I'm glad I hopped over here! You have a lovely blog and we have much in common. I don't think I've ever known anyone else who loves scherenschnitte! Have a wonderful Thanksgiving..joy c.

Amanda said...

Look at how beautiful that came out! I actually made this three weeks ago and did a rewind this week (can't do the Chestnut Cake right now). However, the first time I made this cake it stuck in my pan. I bought a new pan and made it again last night, perfection!

Diane said...

Oh my, Lori! It looks like it weighs about 10 pounds! And also looks scrumptious!
Diane

Abounding Treasures said...

This turned out so beautifully!!

I'm not the biggest fan of pumpkin but you've made it LOOK so delicious :o)

The B's said...

Oh, now doesn't that just look delicious?! I am ready for all the tasty treats for Thanksgiving and Christmas! Happy Thanksgiving to you and your family!

Janice said...

I think I might call round for some of that cake! Oh if it was only that easy, looks delicious and I'm sure your Thanksgiving dinner will be equally delicious.

crochet lady said...

Whoo hoo, that looks yummy!

Linda Stubbs said...

Was blog surfing and came across you. Enjoyed my stay and love all your recipes. Beautfiul family and adorable grandbabies!!!!

Happy Thanksgiving!

Blessings, Linda
Prairie Flower

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