ALL-IN-ONE HOLIDAY BUNDT CAKE

Today would have been my husband Michael’s 85th birthday. This day always kicked off the holiday season for our family. Moving from birthday to Thanksgiving to Christmas celebrations and gatherings, Michael relished it all. I planned to bake a cake and savor the memories.

So when close friends invited me to a cozy dinner party last night, not realizing this upcoming date, I volunteered to bring dessert. Dorie Greenspan’s All-in-One Holiday Bundt Cake was a perfect choice. Each moist and tasty slice of goodness combines every imaginable Thanksgiving flavor. Pumpkin. Cranberries. Pecans. Apples. Spice those flavors up a notch with cinnamon, nutmeg and ginger. Add a drop, dollop and drizzle of maple syrup icing. You’ve got spectacular.

Once again, friends and food turned a bumpy day into happy. Fred and Cathy, who are also my neighbors and go-to hangout, are always the perfect hosts. Realizing it would have been #85, Fred pulled out some very special Bubbly to begin the evening. Cathy is a phenomenal cook and treated us to Sweet Potato Curry Bisque, Braised Lamb Shanks garnished with Gremolata, Mashed Potatoes with Fennel and Roasted Brussel Sprouts doused with Cognac. Fred served delicious French wines that he had carried home from their recent trip to Paris. Amazing cannot describe this meal.

Once again, Dorie lifted up my baking talents to create the perfect finale. Here’s the recipe for All-In-One Holiday Bundt Cake. Perfect for your table anytime during the upcoming holiday season.

All-In-One- Holiday Bundt Cake

by Dorie Greenspan, Baking, From my home to yours

Makes 12 servings

Ingredients:

2 cups all-purpose flour

2 large eggs, at room temperature

2 teaspoons baking powder

1 teaspoon pure vanilla extract ( I substituted with 2 teaspoons of Licor 43)

1/2 teaspoon baking soda

1 1/4 cups canned unsweetened pumpkin puree

2 teaspoons ground cinnamon

1/4 teaspoon freshly grated nutmeg

1 large apple, peeled, cored and finely chopped

Pinch of salt

1 1/2 teaspoons grated fresh ginger (or 1 teaspoon ground ginger)

1 cup cranberries, halved or coarsely chopped

1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature

1 cup pecans, coarsely chopped

1 cup sugar

Confectioners’ sugar, for dusting

1/2 cup (packed) light brown sugar

Preparation: Center a rack in the oven and preheat the oven to 350 degrees F.Butter a 9- to 10-inch (12-cup) Bundt pan. (If you’ve got a silicone Bundt pan, there’s no need to butter it.) 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. Add 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 to 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 confectioners’ sugar.

Serving: Because of the apples, cranberries and nuts, this cake doesn’t lend itself to being cut into dainty slices — and that’s just as well: you really want to get a mouthful, the better to appreciate the cake’s many flavors. It needs no embellishments if you’re serving it as an afternoon treat, but it is nice with softly whipped cream or a scoop of ice cream. For brunch, toast the cake lightly and spread it with a little salted butter and/or a slick of pure maple syrup. Or, drizzle Maple Syrup Icing over the top and garnish with chopped pecans.

Storing: Wrapped well, the cake will keep at room temperature for up to 5 days, at which point it will be perfect for toasting; or freeze for up to 2 months.

MAPLE SYRUP ICING: To make a maple-flavored icing for the cake, sift 6 tablespoons confectioners’ sugar into a bowl. Stir in 2 tablespoons maple syrup. Add more maple syrup little by little, until you have an icing that runs nicely off the tip of the spoon — you might need another 1/2 tablespoon syrup to get the right consistency. Put the cooled cake on a sheet of wax paper and drizzle the icing from the tip of the spoon over it. Let the icing set for a few minutes before serving.

Notes:  Since my bundt pan is 10-cups rather than 12, I had more filling than needed. Don’t overload your bundt pan.  When I make this again, I would make my icing a bit thicker. In my opinion, the cake needs the sweetness of the icing.