All-In-One Holiday Bundt Cake

Recipe by Vino Girl
READY IN: 1hr 45mins




  • Heat oven to 350°F Butter a 9 or 10 inch (12-cup) bundt pan.
  • Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ground (but not grated, see next step) ginger and salt in a bowl to blend.
  • Beat the butter and sugars in a large bowl with mixer on medium speed until light and fluffy.
  • Add eggs, 1 at a time, beating well after each addition.
  • Beat in vanilla.
  • On low speed beat in pumpkin, apple and grated ginger, if using (mixture will look curdled).
  • Add flour mixture; beat just until blended.
  • With a rubber spatula, stir in cranberries and pecans.
  • Scrape into prepared pan; smooth top.
  • Bake 60 to 70 minutes until a wooden pick inserted in center comes out with moist crumbs attached.
  • 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.).
  • 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.
  • Put cake on wax paper; drizzle with icing from tip of spoon.
  • Sprinkle with pecans; let icing set.