Served as dessert. Vegetarian dish. Speciality: Low Sodium diet.

American

Cake

2 cups Flour

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

2 teaspoons ground Cinnamon

1/4 teaspoon grated fresh Nutmeg or ground Nutmeg

1 teaspoon ground Ginger or 1 1/2 teaspoons grated fresh Ginger

1 pinch Salt

1/2 cup unsalted Butter, plus

2 Tablespoons unsalted Butter, softened

1 cup granulated Sugar

1/2 cup packed light Brown Sugar

2 Eggs, at room temperature

1 teaspoon Vanilla Extract

1 1/4 cups canned 100% Pumpkin Puree

1 large Apple, peeled, cored and finely chopped

1 cup fresh Cranberries, coarsely chopped

1 cup Pecans, coarsely chopped

Maple Syrup Icing

1/4 cup Confectioners Sugar, plus

2 Tablespoons Confectioners Sugar

2 1/2 Tablespoons Maple Syrup

Garnish

Coarsely chopped Pecans

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.

Preparation time: 35 minutes

Cooking time: 1 3/4 hours

Serves: 12

You may also be interested in ...