All-In-One Holiday Bundt Cake

When I spotted this recipe in the New York Times last week, I knew I had to make it. Pumpkin, cranberries, pecans, cinnamon, nutmeg-the ingredients were some of my favorites. The recipe was adapted from Baking With Dorie, a culinary app. I wasn't interested in the app but the cake sounded wonderful and it is. By the way, Dorie is Dorie Greenspan, the writer of fabulous cookbooks, especially on baking. Please try this one. It is not too sweet, keeps well and is perfect with tea or coffee.

1 1/4 stickes (10 tbl.) unsalted butter, at room temperature, plus more for the pan

2 cups flour

2 tsp. baking powder

1/2 tsp. baking soda

2 tsp. ground cinnamon

1/4 tsp. grated nutmeg

pinch salt

1 1/2 tsp. grated fresh ginger (or 1 tsp. ginger powder)

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs, at room temperature

1 tsp. pure vanilla extract

1/1/4 cups canned unsweetened pumpkin puree

1 large apple, peeled, cored and finely chopped

1 cup cranberries, halved or coarsely chopped

1 cup pecans, coarsely chopped

Maple icing (optional; see note)

Heat oven to 350 with rack in center. Butter a 9-10 inch Bundt pan (12 cup).

Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ginger powder, if you're using it instead of the grated ginger.

Working with a standing mixer or with hand mixer in a large bowl, beat together the remaining butter and both sugars at medium speed until light and fluffy, 2 or 3 minutes. Add the eggs one at a time and beat for one minute after each addition. Beat in the vanilla.

Reduce speed to low and add the pumpkin, apple and grated ginger, if using it. Don't be concerned if batter looks curdled (mine did not). 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.

Bake for 60-70 minutes or until a thin knife inserted in center comes out clean. Transfer to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack. Serve in thick slices.

Serves 12 0r more

Notes: For maple icing, sift 6 tbl. confectioners sugar into a bowl. Stir in 2 tbl. maple syrup. Add syrup little by little until you have an icing that runs nicely off the tip of the spoon. Put the cooled cake on wax paper and drizzle the icing from the tip of the spoon over it. Let the icing set for a few minutes.

Wrapped well, the cake will keep at room temperature for up to 5 days. It is then good for toasting. The cake can also be frozen for up to 2 months.

Since I'm trying to be careful about cholesterol, I used vegetable oil instead of butter. The cake was still fantastic. I did not make the icing but the cake is not overly sweet and the icing would probably taste wonderful on it.

Pumpkin Ginger Bars

I have never been in The Magnolia Bakery but have noticed the long lines waiting to get in. So when I saw the Complete Magnolia Bakery Cookbook in my library I grabbed it. There were lots of tempting recipes and most seemed easy to prepare. I selected the pumpkin bars but made a few changes-ramped up the spices, added candied ginger and substituted a light glaze for the cream cheese frosting. The bars were so delicious that I had to freeze half of the batch to avoid eating them all. These are perfect with tea or coffee.

Cake

1 1/2 cups flour

1 1/2 tsp. baking powder

1 1/2 tsp. cinnamon

1 tsp. ginger

1 tsp. baking soda

1/4 tsp. salt

1 1/4 cup canned pumpkin

1 1/4 cup sugar

3/4 cup vegetable oil

3 large eggs, at room temperature

1/2 cup coarsely chopped toasted pecans

1/2 cup candied ginger, diced

Glaze

1 cup confectioners sugar

2 tbl. water

Preheat oven to 350 degrees

Grease and lightly flour a 13x9 inch baking pan

In a small bowl, sift the flour, baking powder, cinnamon, ginger, baking powder and salt. Set aside.

In a large bowl, beat the pumpkin, sugar, oil and eggs until smooth-about 3 minutes on medium speed. Add the dry ingredients and mix thoroughly. Stir in the pecans and ginger. Pour the batter into the prepared pan. Bake 25-30 minutes or until a cake tester comes out clean.

Remove from oven and cool completely on a rack before glazing.

Glaze-In a small bowl stir together the sugar and water until smooth. Drizzle decoratively over the cooled cake.

Makes 12 3 inch bars

Note: If adding candied ginger doesn't appeal to you, simply leave it out or substitute dried cranberries