As I'm sure many of you know, I cannot say enough good things about Dorie Greenspan's Baking: From My Home To Yours. A recent favourite of mine from her cookbook is the all-in-one holiday bundt cake - spices, pumpkin, apple, cranberry and pecans. I wasn't sure how they would all work together, but trusted Dorie and of course it was delicious. The cake is so yummy, moist, and flavourful. I've made it a couple of times and would say that adults love it, but kids/teenagers might not feel the same - maybe it's the spice and/or the lack of chocolate? I know I'll be making this cake many more times, and I want to try modifying it a bit to make it healthier so I can eat it more often.
If this sounds good, you might also like:
Orange Chocolate Chunk Cake
Cinnamon Swirl Buttermilk Pound Cake
Plum Sour Cream Kuchen
All-In-One Holiday Bundt Cake
Adapted from Baking: From My Home To Yours
1 cup all purpose flour
1 cup whole wheat flour
1/2 tsp baking soda
2 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt
1 tsp ground ginger
1 1/4 sticks (10 tbsp) unsalted butter, at room temperature
1 cup sugar
1/2 cup (packed) light brown sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
1 1/4 cups canned unsweetened pumpkin puree
1 large apple, peeled, cored and finely chopped
3/4 cup dried cranberries
1 cup pecans, coarsely chopped
Center a rack in the oven and preheat the oven to 350F. Butter a 9 to 10 inch (12 cup) Bundt pan. Don't place the pan on a baking sheet - you want the oven's heat to circulate freely through the Bundt's inner tube.
Whisk together the flours, baking powder, cinnamon, nutmeg, cloves, salt, and ground ginger.
Working with 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 at medium speed until light and fluffy. Add the eggs one at a time, and beat for 1 minute after each addition. Beat int he vanilla. Reduce the mixer speed to low and add the pumpkin and chopped apple - don't be concerned if the mixture looks curdled. Still on low speed, 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 with the rubber spatula.
Bake for 60 to 70 minutes (mine took 50 minutes), or until a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack.