So, the cake. The cake is wonderful without cranberries or pecans, but it is sublime with both. The ruby colored cranberries are so pretty, and I love the texture of the pecans. Walnuts are an excellent substitute for pecans, so fret not if you've no pecans. I love the moistness of this cake, as well, it's perfect with a cup of tea or coffee, and it's equally at home on a dessert or brunch table. I glazed today's cake with a vanilla glaze, but it's over-the-top delicious with a cream cheese icing, so feel free to sub your favorite cream cheese glaze. I've also made little loaf versions of this using these little pans and given them as little presents. Hope you enjoy!
Nutty Pumpkin Bundt Cake with Cranberries Printable recipe
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 1/4 cup sugar
3/4 cup brown sugar
1 cup oil
1-15 oz can pumpkin puree
1 1/2 cups toasted and coarsely chopped pecans
1 1/2 cups cranberries, coarsely chopped
Preheat oven to 350 degrees.
Butter and flour a Bundt pan; set aside.
In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
Beat eggs and sugar together for 3 minutes; mix in oil, then pumpkin puree.
Stir in pecans and cranberries.
Add flour mixture.
Pour batter into prepared Bundt pan.
Bake for 55 minutes at 350 degrees.
Allow to cool in pan for 10 minutes, then invert, allowing to cool completely before glazing.
1 tablespoon unsalted butter
4 tablespoons whole milk
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
Microwave butter and 4 tablespoons milk until butter melts. Stir in vanilla and salt. Add powdered sugar and stir until smooth. If glaze is too thick, add additional milk until desired consistency is reached.
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