All-in-one holiday bundt cake from Baking: From My Home to Yours by Dorie Greenspan

  • ground cinnamon
  • cranberries
  • ground ginger
  • nutmeg
  • confectioner's sugar
  • light brown sugar
  • vanilla extract
  • pecans
  • canned pumpkin purée
  • apples
  • eggs
  • all-purpose flour
  • butter

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Maple syrup icing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • vickster on December 02, 2019

    This was good, but I don't think I would make it again. Just didn't wow me.

  • amandabeck on March 27, 2019

    This was fine, but given the multitudes of other wonderful holiday desserts out there this wasn't that special.

  • Nancith on December 09, 2018

    Yummy cake, moist with pops of cranberry & nuts. Next time, I will definitely butter AND flour the bundt pan, because the top 1/4 of my cake remained in the pan after turning the cake out. Fortunately, it was relatively easy to do a patch job & hide it with the maple icing! Even with patching, the cake has eye appeal & looks very festive. Walnuts were used in place of pecans. I'm adding a PS to this note: made this again a few weeks later--buttering & flouring pan did the trick, HOWEVER, the cake was probably too moist both times it was made, as the maple icing just sort of sank into the cake. I'm wondering if using frozen cranberries made the batter too wet? They were still frozen the 1st time & thawed the 2nd. Oh well, still tasted good!

  • anya_sf on February 26, 2018

    I used half regular, half white whole wheat flour and no one could tell. I probably added over a cup of cranberries and maybe 3/4 cup pecans - the quantities of mix-ins are pretty flexible. I love the combination of pumpkin and fresh cranberry and would even add more cranberry next time. I couldn't resist the maple glaze and augmented the flavor with maple extract. My cake was done after only 55 minutes, but my oven may run a little hot and I used a dark colored bundt pan. This is one of my favorite cakes!

  • milgwimper on July 02, 2014

    This was a great cake as written but I had to change it after the first time. I used fresh cranberries, and made maple sugar drizzle. Lowered the sugar.

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