My TWD Pick!!

All In One Holiday Bundt Cake

So I guess I'm a little late in posting this morning according to ALOX who really wants his/her Bundt Cake posted on The Nitty. I have to say that although I'm a little behind this morning (that's what she said) it should not take away from how YUMMY this cake was. I admit I made it for the first time yesterday..but had my mum test it out about a month ago and she loved it. I have since had others tell me how much they've loved it..soooo..I was really, really, excited to get to baking.



The recipe was so simple and I even used my homemade pumpkin puree (which I also used to make Pumpkin Biscotti and Pumpkin Cinnamon Rolls..yummmm.) I of course left out the nuts and didn't add as many cranberries since the kiddies wouldn't eat if there were too many..

The Senti's and I had this after a fantastic Thanksgiving dinner of Paella and Vino (who needs to slave over a turkey when the men are in Afghanistan?) It was the perfect ending to a fantastic meal. I do admit once I put the Liquid Gold Icing on top (I call Felecia's homemade syrup "Liquid Gold") the cake looked horrible..then again we had already went through a bottle of wine..which would make you think that we would see it as fantastic looking...but it didn't..

Whatever the look..it tasted great and that's what's most important.

Take a look at some peeps that enjoyed the cake as much as we did (they are posted in the order received..ashley and sam..)

Mr. Sam Bernardo!

Look how tall his turned out! Mine came out half the size..BEAUTIFUL!

Ms. Linda Massimino Snider (my mummy)

Holy Icing! now you know why I love icing so much..

Ms. Betty McGuire (my mom-in-law)

I need that cake plate:) The powdered sugar looks festive as well...

Mrs. Ashley Shea Snider Loxterman (my beautiful sister)

Jackson Pollock Icing..with pecans..she's artsy..that's what I hate her

ALOX (Alox had trouble making the Holiday Bundt cake. What an idiot he/she is. )

Here's the Recipe...try it if you haven't already!

All-In-One Holiday Bundt Cake
(Dorie Greenspan's Baking From My Home to Yours)
(makes one 9- to 10-inch Bundt cake)

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.