Pumpkin Cranberry Spice Cake


Here is another bundt to help celebrate Nation Bundt Day with on Sunday Nov 15th.  It would also work well for Thanksgiving too.  I found it a a recent issue of the Salt Lake Tribune.  This is a healthier version than most.  First, the pumpkin makes it healthy but also allows you to use less oil.  Second,  half the flour in the cake is whole wheat flour. This cake was quite yummy.

If you want to go really healthy, you can forget the frosting and just dust the cake with powdered sugar. I chose to add a simple glaze which I think was a good choice. The cake isn’t a really sweet cake and the addition of the glaze was perfect. I am also not a huge fan of dried cranberries in cakes. I gave it a whirl with this and it wasn’t bad. I prefer to use fresh in cakes, but I think the fresh may be too tart for this cake.   Next time, I am going to try to substitute them with chopped toasted pecans.

I also used my new Demarle bundt pan that came just in time for making  this cake.  Love it!!!!!  The cake came out of the pan with no problem at all.  It was a breeze!  The only down side to the bundt pan is that it is smaller than the regular pun pans we use.  I guess in France they must make smaller cakes than us or something.  I just had extra cake batter.  I’d guess there was about 1 1/2 cups left.  I just put that batter into a mini loaves pan that I have and made 3 mini loaves.  NO biggie.  It’s actually kind of nice.  You can enjoy the cake and stash the mini loaves in the freezer to enjoy another day. pumpkin bundt 2 450 pumpkin bundt 3 450 Pumpkin Cranberry Spice Cake 1 1/4 cups all-purpose flour 1 cup white whole-wheat flour 1 tablespoon cinnamon 2 teaspoons ground ginger 1 teaspoon allspice 1 teaspoon nutmeg 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups sugar 1/3 cup canola oil 3 large eggs 2 teaspoons vanilla extract 15-ounce can pumpkin 2 teaspoons grated orange zest 2 tablespoons orange juice 2 tablespoons water 1 cup dried cranberries

  1. Heat the oven to 350 F. Coat a large bundt pan with cooking spray or brush with oil. Add a small amount of granulated sugar and turn the pan to coat the inside, discarding any excess.
  2. In a medium bowl, stir together both flours, the cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and salt.
  3. In a large bowl, combine the sugar, oil, eggs and vanilla. Beat with an electric mixer on high until the mixture is thick and pale, about 3 minutes. Add the pumpkin, orange zest and juice, and water. Beat on low until smooth.
  4. Sift the dry ingredients on top of the pumpkin mixture and stir just until combined. Stir in the cranberries.
  5. Using a rubber spatula, scrape the batter into the prepared pan, smoothing the top. Bake for 40 to 50 minutes, or until a skewer inserted at the center comes out clean. Turn the cake out onto a wire rack to cool completely.  Dust with powdered sugar or top with glaze.

Glaze: 1/2 teaspoon of orange zest 1 1/2 cups of powdered sugar orange juice Whisk together orange zest, powdered sugar and orange juice,. Just use enough orange juice to make the consistency you wan.  Drizzle the glaze over the cake just before serving.

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