Festive Spiced Bundt Cake with Maple Icing
Celebrate the holiday season with this delicious Festive Spiced Bundt Cake, infused with warm spices and a delightful blend of pumpkin, apple, and cranberries. The rich flavors and moist texture of the cake make it a perfect centerpiece for your holiday gatherings. Topped with a luscious maple icing and garnished with crunchy pecans, this cake is sure to impress your family and friends. Easy to prepare, it’s an all-in-one dessert that captures the essence of the season in every slice. Share the joy of the holidays with this delectable treat that serves 12.
N/A
Servings
210
Calories
18
Ingredients
Ingredients
flour
2 cups (all-purpose)
baking powder
2 teaspoons (none)
baking soda
1/2 teaspoon (none)
ground cinnamon
2 teaspoons (none)
nutmeg
1/4 teaspoon (freshly grated or ground)
ground ginger
1 teaspoon (or 1 1/2 teaspoons grated fresh ginger)
salt
1 pinch (none)
unsalted butter
1/2 cup (softened, plus 2 tablespoons for greasing)
granulated sugar
1 cup (none)
light-brown sugar
1/2 cup (packed)
eggs
2 large (at room temperature)
vanilla extract
1 teaspoon (none)
pumpkin puree
1 1/4 cups (canned, 100% pure)
apple
1 large (peeled, cored, and finely chopped)
fresh cranberries
1 cup (coarsely chopped)
pecans
1 cup (coarsely chopped)
confectioners' sugar
1/4 cup (plus additional for garnish)
maple syrup
2 1/2 tablespoons (none)
Instructions
1
Preheat your oven to 350°F (175°C). Generously butter a 9 or 10 inch (12-cup) bundt pan, ensuring it is well coated to prevent sticking.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt to combine and set aside.
3
In a large mixing bowl, beat the unsalted butter and both types of sugar together using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3-5 minutes.
4
Add the eggs one at a time to the butter-sugar mixture, making sure to beat well after each addition to ensure they are fully incorporated.
5
Mix in the vanilla extract until combined.
6
Gradually add the pumpkin puree, chopped apple, and grated ginger (if using) to the batter, mixing on low speed until the mixture appears blended but may look slightly curdled.
7
Incorporate the dry flour mixture into the wet ingredients, mixing just until no dry flour is visible; do not overmix.
8
Using a rubber spatula, gently fold in the coarsely chopped cranberries and pecans until evenly distributed throughout the batter.
9
Carefully pour the batter into the prepared bundt pan, smoothing the top with the spatula for an even finish.
10
Bake in the preheated oven for 60 to 70 minutes, or until a wooden pick inserted into the center of the cake comes out with moist crumbs attached.
11
Once baked, allow the cake to cool in the pan on a wire rack for 10 minutes. After cooling, invert the cake onto the rack, turning it right side up to cool completely (the cake will be approximately 2 inches high).
12
For the icing, in a small bowl, whisk together the confectioners' sugar and maple syrup until smooth. If needed, adjust the consistency by adding more syrup a little at a time until it drips easily from the spoon.
13
Place the cooled cake on a sheet of wax paper or a serving plate, and drizzle the icing over the top, allowing it to naturally fall down the sides.
14
Finish by sprinkling the top with additional coarsely chopped pecans. Allow the icing to set before slicing and serving.
Nutrition Information
11g
Fat
26g
Carbs
2.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Festive Spiced Bundt Cake?
It is a holiday-themed cake featuring a blend of pumpkin, apple, and cranberries with warm spices, topped with maple icing.
How many people does this cake serve?
This recipe is designed to serve 12 people.
What is the recommended oven temperature?
You should preheat your oven to 350°F (175°C).
What size bundt pan should I use?
Use a 9 or 10 inch (12-cup) bundt pan.
How should I prepare the pan to prevent sticking?
Generously butter the pan to ensure it is well coated before adding the batter.
What spices are included in the recipe?
The cake uses ground cinnamon, nutmeg, and ground ginger.
Can I use fresh ginger instead of ground ginger?
Yes, you can substitute ground ginger with 1 1/2 teaspoons of grated fresh ginger.
How long should I beat the butter and sugar?
Beat the unsalted butter and sugars on medium speed for 3-5 minutes until the mixture is light and fluffy.
What is the correct way to add eggs to the batter?
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
Should the eggs be at room temperature?
Yes, the recipe specifies using 2 large eggs at room temperature.
Why does the batter look curdled after adding the pumpkin and apple?
This is normal for this recipe; the mixture may look slightly curdled at this stage but will come together when the flour is added.
What type of pumpkin should I use?
Use 1 1/4 cups of canned, 100% pure pumpkin puree.
How do I prepare the apple for the cake?
The apple should be peeled, cored, and finely chopped.
Can I overmix the batter?
No, incorporate the dry ingredients just until no dry flour is visible to avoid overmixing.
How are the cranberries and pecans added?
They should be gently folded into the batter using a rubber spatula.
What is the bake time for this bundt cake?
The cake should bake for 60 to 70 minutes.
How do I test if the cake is done?
Insert a wooden pick into the center; it should come out with moist crumbs attached.
How long should the cake cool in the pan?
Allow the cake to cool in the pan on a wire rack for 10 minutes.
What are the steps for cooling after removing from the pan?
Invert the cake onto a wire rack and turn it right side up to cool completely.
How tall will the finished cake be?
The finished cake will be approximately 2 inches high.
How do I make the maple icing?
Whisk together 1/4 cup confectioners' sugar and 2 1/2 tablespoons of maple syrup until smooth.
How can I adjust the icing consistency?
Add more maple syrup a little at a time until the icing drips easily from a spoon.
When should I drizzle the icing?
Drizzle the icing over the cake once it has cooled completely.
What is the final garnish for the cake?
Finish by sprinkling the top with additional coarsely chopped pecans.
What type of flour is required?
The recipe calls for 2 cups of all-purpose flour.
What is the calorie count per serving?
Each serving contains approximately 210 calories.
How much fat is in a slice of this cake?
There are 11 grams of fat per serving.
How many carbohydrates are in a serving?
There are 26 grams of carbohydrates per serving.
Is this cake suitable for holiday parties?
Yes, it is described as a perfect centerpiece for holiday gatherings and festive occasions.
What type of sugar is used in the batter?
The recipe uses a combination of 1 cup granulated sugar and 1/2 cup packed light-brown sugar.