I feel like Jack Nicholson in the movie "The Shining" when he announced "I'm baaaack" The difference is that I don't have a hatchet in my hand and I really promise not to break your door down.
It feels like we've been through a whirlwind of events - travel, then some more travel, busy time of year in my real world and a flurry of unexpected social events. All very good stuff. I think I'm getting a handle on it now and can spend more energy in the blogging world.
Is everybody baking yet? Of course they are and I can't wait to see what's coming out of blogging kitchens. One of my absolute very favourite cakes is a bundt cake from Dorie Greenspan's book, Baking from my Home to Yours. If you haven't visited Dorie's blog , head over. Whether you're a novice or a seasoned baker, I'm sure you learn something.
I have to apologize - during my two week hiatus from blogging, it seems I've forgotten which end of the camera to hold up so I'll apologize for my pictures (and then I'll just let it go)
Dorie's All-in-One Holiday Bundt Care is not overly sweet, great texture and beautiful flavours. I especially get excited when I can actually identify all the ingredients in a cake and this is one of those.
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
pinch of salt
1 1/2 tsp grated fresh ginger (or 1 tsp ground ginger)
1 1/4 sticks (10 Tbsp) unsalted butter, at room temperature
1 cup sugar (I used 3/4 cup)
1/2 cup (packed) light brown sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1 1/4 cups canned unsweeted pumpkin puree
1 large apple, peeled, cored and finely chopped
1 cup cranberries, halved or coarsely chopped (I've made it with both fresh and dried cranberries and like them both)
1 cup pecans, coarsely chopped
Confections' sugar, for dusting (I omitted this)
Center rack in the oven and preheat to 350 F. Butter a 9-10 inch (12 cup) Bundt pan (I used non stick spray and it was fine). Don't place the pan on a baking sheet - you want the oven's heat to circulate freely through the Bundt's inner tube.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ground ginger, if you're using it (not the grated ginger)
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and both sugars together at medium speed until light and fluffy. Ad 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, chopped apple and grated ginger, if you're using it - don't be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until they are incorporated. With a rubber spatula, stir in the cranberries and pecans. Scrape the batter into the pan and smooth the top with the rubber spatula.
Bake for 60-70 minutes, or until a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack.
Just before bringing the cake to the table, dust it with confectioner's sugar.
Note: What really takes this cake to the next level is the addition of the apple pieces.