All-In-One Holiday Bundt Cake

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This Tuesdays with Dorie recipe is perfect for the Thanksgiving holiday. Chosen by Britin of The Nitty Britty and found on pages 186 and 187 of Dorie Greenspan’s book  Baking: From My Home to Yours, this is a better alternative to those fruit cakes in my opinion. LOL. The flavors of the cranberries, nuts, apples and pumpkin combined with spices like ginger, nutmeg and cinnamon makes this moist cake a perfect dessert or serve with tea or coffee.  For my version, I used sweet potato puree, dried orange cranberries and chopped almonds.  I also replaced the all purpose flour with wholewheat pastry flour which made the cake lighter.

Ingredients:

  • 2 cups wholewheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon powder
  • 2 tsp ground ginger
  • 1/4 tsp grated nutmeg
  • 1 1/2 sticks unsalted butter, room temperature
  • 1/2 cup brown sugar, packed (the original recipe called for 1 cup sugar and 1/4 cup light brown sugar)
  • 1 can (15 oz) sweet potato puree unsweetened
  • 2 large eggs, room temperature
  • 1 tsp vanilla
  • 1 large granny smith apple, peeled, cored and chopped small
  • 1 cup dried orange cranberries
  • 1 cup chopped nuts (almonds, pecans, walnuts)

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Directions:

  1. Preheat oven to 350F.
  2. In a bowl, whisk together  flour, baking soda, baking powder, cinnamon, nutmeg and ground ginger.  Set aside.
  3. In an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating after each addition. Add vanilla and continue beating for a minute. Add sweet potato puree and apples and continue mixing on low speed.
  4. Pour in the dry ingredients and mix just until well combined.  Using a spatula, add the cranberries and nuts.
  5. Pour into 9 – 10 inch prepared bundt cake pan (grease with butter if not using silicone version). Bake for 60 – 70 minutes until cake tester inserted comes out clean.
  6. Cool in pan for 10  minutes. Transfer to a wire rack and cool to room temperature.

This cake, according to Dorie, can remain at room temperature for 5 days and can be frozen (wrapped tightly) for up to 2 months.  You can drizzle it with any frosting you or serve as is.  I think they are best when served the day after and in thick slices.

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» Tangled Noodle said: { Nov 24, 2009 - 11:11 }

This looks soooo good! I love all the ingredients – it is definitely perfect for the holiday. I have to say that I prefer your substitution of sweet potato for the pumpkin. It also looks like this was good enough to make at least twice, as the Bundt shape looks different in both pics. The pattern on the second one is so nice! I would love to have different-shaped Bundt pans. 8-)

» virtual chef said: { Nov 24, 2009 - 01:11 }

yeah…my bundt cake pans are presents from my friends Carlos and Rodney. I love them!!! and they do look really, really pretty…even when I burn the cake! LOL!

» Miranda said: { Nov 24, 2009 - 06:11 }

Wow. Beautiful pictures. I would of never thought of adding all those ingredients together in a bundt cake. It looks so TASTY.

» Susan said: { Nov 24, 2009 - 08:11 }

Sorry your cake wouldn’t come out of the pan. I love my bundt pan, and loved this cake. You would never know from looking at the picture that you had trouble. :)

» penny aka jeroxie said: { Nov 25, 2009 - 04:11 }

Such a lovely cake! I must get one of these mounds once my kitchen is ready.

» wasabi prime said: { Nov 25, 2009 - 06:11 }

What a treat this would be with morning coffee! Lovely recipe full of flavorful ingredients!


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