ALL-IN-ONE HOLIDAY BUNDT CAKE from "Baking From My Home to Yours" by Dorie Greenspan (Houghton Mifflin, 2006).
St. Paul Pioneer Press Makes 12 servings. 2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of salt 1 1/2 teaspoons grated fresh ginger (or 1 teaspoon ground ginger) 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature 1 cup 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 Confectioner's sugar, for dusting or maple icing Maple icing (optional): 6 tablespoons confectioners' sugar 2 to 2 1/2 tablespoons maple syrup To prepare oven and pan: Place rack in center of oven. Preheat oven to 350 degrees. Butter 9- to 10-inch bundt pan. (Note: If you're using silicone bundt pan, there's no need to butter it.) Do not place pan on baking sheet; you want oven's heat to circulate freely through bundt's inner tube. To make batter: In bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt and ground ginger (but not fresh ginger). Set aside. Using stand mixer fitted with paddle attachment or with hand mixer, in large bowl, beat butter, sugar and brown sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating for 1 minute after each addition. Beat in vanilla. Reduce mixer speed to low. Add pumpkin, chopped apple and grated ginger. (Note: Don't be concerned if mixture looks curdled.) Add dry ingredients. Beat at low speed until ingredients are just incorporated. Using rubber spatula, stir in cranberries and pecans. To bake cake: Scrape batter into pan. Smooth top with rubber spatula. Bake for 60 to 70 minutes or until thin knife inserted into center of cake comes out clean. Transfer cake to rack. Cool for 10 minutes. Unmold. Place on rack until cool completely. To serve cake: Dust with confectioners' sugar (just before serving). Or drizzle with icing. To prepare maple syrup icing: Sift confectioners' sugar into bowl. Stir in 2 tablespoons maple syrup. Add more maple syrup, little by little, until icing runs nicely off tip of spoon. Put cooled cake on wax paper. Drizzle icing from tip of spoon over cake. Let icing set for a few minutes before serving. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
