Things You'll Need:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp freshly grated or ground nutmeg
- 1 tsp ground or 11/2 tsp grated fresh ginger
- Pinch of salt
- 1 1/4 sticks (1/2 cup plus 2 Tbsp) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 1/4 cups canned 100% pumpkin purée
- 1 large apple, peeled, cored and finely chopped
- 1 cup fresh cranberries, halved or coarsely chopped
- 1 cup pecans, coarsely chopped For Maple Syrup Icing
- 1/4 cup plus 2 Tbsp confectioners' sugar
- 2 1/2 Tbsp maple syrup
- Garnish: coarsely chopped pecans
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Step 1
Heat oven to 350°F. Butter a 9- to 10-in. (12-cup) bundt pan.
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Step 2
Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ground
(not grated) ginger and salt in a bowl to blend. -
Step 3
Beat the butter and sugars in a large bowl with mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
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Step 4
On low speed beat in pumpkin, apple and grated ginger, if using (mixture will look curdled). Add flour mixture; beat just until blended. With a rubber spatula, stir in cranberries and pecans. Scrape into prepared pan; smooth top.
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Step 5
Bake 60 to 70 minutes until a wooden pick inserted in center comes out with moist crumbs attached.
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Step 6
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 in. high.)
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Step 7
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.
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Step 8
Put cake on wax paper; drizzle with icing from tip of spoon. Sprinkle with pecans; let icing set.
Comments
pc43522 said
on 10/15/2008 Sounds delicious
krazigirl79 said
on 10/15/2008 I love all-in-one cakes- so simple and yummy!