Funny...how you feel out of 'touch' when you can't see properly...it's almost like not hearing, or functioning right...but I was determined not to let me down. As long as I can see well with my good eye, and will have to wait patiently to get to other eye sight corrected in a few months...I should be counting my 'blessings'!
I made this easy Pumpkin Cranberry Bundt Cake, knowing I had all the ingredients on hand, including the fresh cranberries. I did not...and cannot slice it, since it's for Christmas...but I do have the source which I got the recipe from!
Pumpkin Cranberry Bundt Cake
An all-in-one holiday bundt cake filled with pumpkin, cranberries and almonds. Topped with cream cheese icing.
Yield: 1 9-inch bundt cake
Ingredients
For the cake:
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon ginger
- Pinch salt
- ¾ cup
(170 grams) unsalted butter, at room temperature
- 1 cup (215 grams) brown sugar
- ½ cup (100 grams) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¼ cup (338 grams) canned pumpkin puree
- ¼ cup (85 ml) molasses
- 1 cup (100 grams) fresh cranberries, roughly chopped
- 1 cup (110 grams) almonds or pecans, chopped
For the icing:
- 4 ounces (113 grams) cream cheese, at room temperature
- ½ cup (110 grams) powdered sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons milk
Instructions
To make the icing:
- Preheat oven to 350 degrees F. Butter and flour a 9-inch bundt pan.
- In a bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand mixer, beat together the butter, brown sugar and sugar together until pale in color and creamy. Add the eggs one at a time, mixing after each, followed by the vanilla. Add the pumpkin puree and molasses and mix until combined. Add the dry ingredients and mix only until the streaks of flour are gone. Gently stir in the cranberries and pecans.
- Spread the batter into the prepared bundt pan and bake until a toothpick inserted into the center comes out clean and the top bounces back when touched, about 1 hour.
- Let cool in the pan 10 minutes, then invert onto a wire rack or plate to cool completely.
To make the icing:
- Beat the cream cheese in a stand mixer or with a hand mixer until smooth. Add the powdered sugar and vanilla extract. Add enough milk to get a spreadable consistency.
- Spread the icing on top of the bundt cake, letting it drip down the sides. Let the icing set before serving.
- Store leftovers in the fridge for up to 3 days.
Notes
Recipe adapted from Baking from My Home to Yours.
Merry Christmas around the world
Argentine ~ “Felices Pascuas”
Bohemian ~ “Vesele Vanoce”
Brazilian ~ “Boas Festas”
Chinese (Cantonese) ~ “Saint Dan Fai Lok”
Danish ~ “Glædelig Jul”
Dutch ~ “Vrolijk Kerstfeest”
English ~ “Merry Christmas”
Filipino ~ “Maligayang Pasko”
Finnish ~ “Hyvaa Joulua”
French ~ “Joyeux Noël”
German ~ “Froehliche Weihnachten”
Greek ~ “Kala Christouyenna”
Hawaiian ~ “Mele Kalikimaka”
Hebrew ~ “Mo’adim Lesimkha”
Hungarian~ " Boldog Karácsonyt"
Icelandic ~ “Gledileg Jol”
Indonesian ~ “Selamat Hari Natal”
Irish ~ “Nollaig Shona Dhuit”
Italian ~ “Buone Feste Natalizie” – Natale italiano
Japanese ~ “Kurisumasu Omedeto”
Korean ~ “Sung Tan Chuk Ha”
Lithuanian ~ “Linksmu Kaledu”
Malay ~ “Selamat Hari Natal”
Maori ~ “Meri Kirihimete”
Norwegian ~ “God Jul” – Jul i Norge
Romanian ~ “Craciun Fericit”
Peruvian ~ “Felices Fiestas”
Portugese ~ “Boas Festas”
Slovakian ~ “Vesele Vianoce”
Spanish ~ “Feliz Navidad” – Cyber Navidad
Swedish ~ “God Jul” – Jul i Sverige
Welsh ~ “Nadolig Llawen"
...May all your Christmas dreams...and wishes come true!
Hugs,
