All-in-one holiday bundt cake from Baking - From My Home to Yours (page 187) by Dorie Greenspan

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

  • breakthroughc on January 18, 2025

    I made this cake for a brunch and it was good. For me it is a better breakfast/brunch cake than a dessert cake. For me it doesn’t feel decadent enough for a holiday dessert. I would make it again. Thanks to Nancith I buttered and floured my pan and didn’t have a problem removing it. I think the maple glaze isn’t optional, it really adds to the flavor and appearance of the cake.

  • jhallen on January 19, 2021

    Further update, this is great on day 2 and day 3 as well. Really good - I feel like it gets better each time I take a new slice.

  • jhallen on January 17, 2021

    This was great as written. Not over-sweet. Could also see the batter making great muffins.

  • julesamomof2 on January 04, 2021

    Lovely dessert for Christmas, and easy which was helpful with so much to do the day of. Everyone enjoyed it with the maple icing and topped with fresh whipped cream.

  • 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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