Total Time
1hr 45mins
Prep 35 mins
Cook 1 hr 10 mins

From Woman's Day, 1/3/07

Ingredients Nutrition

Directions

  1. Heat oven to 350°F Butter a 9 or 10 inch (12-cup) bundt pan.
  2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ground (but not grated, see next step) ginger and salt in a bowl to blend.
  3. Beat the butter and sugars in a large bowl with mixer on medium speed until light and fluffy.
  4. Add eggs, 1 at a time, beating well after each addition.
  5. Beat in vanilla.
  6. On low speed beat in pumpkin, apple and grated ginger, if using (mixture will look curdled).
  7. Add flour mixture; beat just until blended.
  8. With a rubber spatula, stir in cranberries and pecans.
  9. Scrape into prepared pan; smooth top.
  10. Bake 60 to 70 minutes until a wooden pick inserted in center comes out with moist crumbs attached.
  11. Cool in pan on a wire rack 10 minutes before inverting on rack, turning right side up and cooling completely. (Cake will be about 2 inches high.).
  12. Icing: Stir confectioners’ sugar and maple syrup in a small bowl until icing runs off tip of the spoon, adding more syrup a little at a time if needed.
  13. Put cake on wax paper; drizzle with icing from tip of spoon.
  14. Sprinkle with pecans; let icing set.

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