Thanksgiving Bundt Cake

Made in a bundt pan

ingredients

Wet Ingredients

Dry Ingredients

Thanksgiving Flavors

1/2 cup plus 2 tablespoons unsweetened pumpkin puree
1 tart apple, peeled, cored and grated or chopped (Granny Smith, Jonathan or Macintosh)
1/2 cup fresh or frozen cranberries, chopped (food processor is easy)
1/2 cup pecans, chopped and toasted at 350° for about 5 minutes (Toast more if you’d like to sprinkle some atop the icing)

Drizzle

1
Preheat oven to 350°.
2
Grease and flour bundt pan.
3
In a large mixing bowl, use an electric mixer to cream the butter and sugars till creamy and fluffy. Add the eggs (one at a time if you’re doubling the recipe) and beat for a full minute. Add the fresh ginger and vanilla and mix in well.
4
Whisk dry ingredients together in a small bowl. Add dry ingredients to wet ingredients and mix until just barely combined (Switching to a rubber spatula or wooden spoon can help at this stage).
5
Stir in the pumpkin, apple, cranberries and toasted pecans. Scrape the batter into a well-greased and floured (Baker’s Joy is great!) Bundt pan, smooth the top, then bake for 60 - 70 minutes or until a knife inserted into the center comes out clean.
6
Remove from the oven. Let cool for 10 minutes, then invert onto a serving plate to finish cooling.
7
In a small bowl, stir together the maple syrup and just enough powdered sugar to make the right consistency for drizzling. If it gets too thick, add a drop or two of milk or cream. Drizzle over the cooled cake. (If you like, put the icing into a small zip-lock bag, then cut off a tiny corner and squeeze out the contents.)