Holiday Cranberry Pumpkin Cake
6
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The perfect cake for Thanksgiving or Christmas. It is full of all the wonderful ingredients we use during the holidays with a beautiful glaze and bright cranberries for garnish (makes 1 bundt cake or 2 loaves)
- Ready In:
- 1hr 15mins
- Yields:
- Units:
6
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ingredients
- 2 1⁄4 cups sugar
- 1 cups freshly cooked pumpkin or (15 ounce) can canned pumpkin
- 2⁄3 cup oil
- 2 eggs, beaten
- 1 tablespoon vanilla extract
- 2 1⁄4 cups flour
- 1 cup chopped pecans (optional) or 1 cup walnuts (optional)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 cups ocoarsley chopped cranberries
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Glaze
- 1 1⁄4 cups powdered sugar
- 2 -3 tablespoons of warmed milk
- 2⁄3 cup coarsley chopped cranberries
directions
- Preheat the oven to 350°F Spray 1 bundt cake pan or 2 loaf pans with cooking spray.
- In bowl, combine sugar, pumpkin, oil, eggs, and vanilla; mix well.
- In large mixing bowl, combine the other ingredients except the cranberries.
- Make a well in the center of the flour mixture and pour in the pumpkin mixture. Mix well. Fold cranberries into batter and spoon into cake pan.
- Bake for 1 hour or until cake test done with toothpick inserted in center and coming out clean.
- Let cakes cook for 10 minutes before removing from pan. Cool completely before applying the glaze.
- Glaze: In small bowl, combine the sugar and milk until smooth fold in 1/3 cup of the cranberries.
- Place cake on wire rack with wax paper under rack. Spoon the glaze over the cake to completely cover the top.
- Sprinkle remaining cranberries on top of glaze.
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RECIPE MADE WITH LOVE BY
@southern chef in lo
Contributor
@southern chef in lo
Contributor
"The perfect cake for Thanksgiving or Christmas. It is full of all the wonderful ingredients we use during the holidays with a beautiful glaze and bright cranberries for garnish (makes 1 bundt cake or 2 loaves)"
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Made it yesterday in 2 loaf pans because we did not need to eat a whole cake. In my oven cooked it for 55 min. Looking for the can of pumpkin, I found a jar of pumpkin butter (10 oz) that needed to be used. And I reduced the sugar to 2 cups. (The pumpkin butter has 9 grams of sugar where a can of pumpkin has 5 grams of sugar.) I had fresh cranberries from the farm. I did not bother with the glaze because I like cream cheese on my pumpkin and cranberry breads when I have them for breakfast. It is very moist, very tasty. I will keep it for a repeat performance.Reply
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This is my new favorite cake! I've made it a couple times now, it's simple to make and bakes up beautifully. So moist and with wonderful autumn and holiday flavors. It was a big hit at the 2 dinner parties I brought it to.Reply
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I made a gluten free, dairy free version by subbing King Arthur GF Measure for Measure flour, and unsweetened almond milk in the glaze. It was so delicious I had to convince my celiac friend that yes, it really is gluten free.Reply
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Wow. The most amazing cake ever. Moist, fluffy and awesome. I used coconut oil for the oil, and whipped the eggs and oil and sugar together first, I also roasted my own pumpkin (one small one). I have been trying out cake recipes for years, and this may have been the winner of all time.Reply
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wow!!!! What a delicious cake!!! I would bake it for any occasion. WOW!!!1Reply
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