I love bundt cakes and have been following Mary from The Food Librarian as she makes one bundt a day during the month of November for National Bundt Day on November 15th. Some of hers look absolutely wonderful.....wonder if she'll make this one?
This sure lives up to the All in One Holiday part of it's name...pumpkin, fresh cranberries, apples and pecans not to mention cinnamon, ginger and fresh nutmeg.Here's what I used:
I was going to roast my sugar pie pumpkins but decided to use those for a pumpkin pie so I can get the full pumpkin flavor.I used apples from a friend's tree:
I used the one on the left...the smaller ones are perfect kid-size!
Dropped them down the side onto the counter.
Chopped up some frozen cranberries.
For some reason I had been thinking that this recipe used dried cranberries and even stocked up on some this weekend at Trader Joes. Good thing I had some fresh in the freezer...but I bet it would be fine with the dried.I left the pecans out of the cake...not sure all the parents like nuts.
Mine took 54 minutes to bake.
Naked bundt:
Fancy dress bundt:
I used the maple glaze Dorie mentions and sprinkled some chopped pecans on the top. They can scrape those off if they don't want them. :)Perfect for a holiday table....or classroom table....either is fine.
Don't forget to stop over here to see what the others came up with.
Thanks for stopping by.
