All-in-One Holiday Bundt Cake

All-in-One Holiday Bundt Cake

A traditional holiday cake that combines the best of fruit cakes, cranberry bread, and whiskey cake.
  • Prep: 45 min
  • Cook: 1 hour
  • Total: 1 hour 45 min
  • Serves 12
All-in-One Holiday Bundt Cake

Carbohydrate Counts

Carbs-per-gram ratio: 0.4375

Serving Size 125g (about 55g carbs)

Carb calculations Weight Carbs
All purpose flour 248g (184g)
Granulated sugar 192g (192g)
Light brown sugar 96g (96g)
Canned unsweetened pumpkin purée 300g (33g)
Apple (20g)
Cranberries 110g (14g)
Pecans 120g (16g)
Confections's sugars 72g (72g)
Maple syrup (27g)
Net Weight 1495g 654g

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • Two Hours Before
  • 1 ¼ sticks (10 tablespoons) butter
  • Place butter on counter to soften to room temperature.
  • Cake
  • 1-2 tablespoons butter
  • 1 teaspoon flour
  • Preheat overn to 350°F. Grease a large Bundt pan with butter and lightly dust with flour.
  • 248g / 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon grated nutmeg
  • 1 teaspoon ginger powder
  • Pinch salt
  • In medium to large bowl, Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger powder until combined. Set aside.
  • reserved, softened butter
  • 192g / 1 cup granulated sugar
  • 96g / ½ cup packed light brown sugar
  • In a large bowl, use an electric hand mixer to beat softened butter, sugar, and brown sugar together at medium speed until light and fluffy, about 3 minutes.
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • Add eggs and vanilla extract to butter-sugar mixture. Mix with electric hand mixer until combined, about 2 minutes.
  • 300g / 1 ¼ cups canned unsweetened pumpkin purée
  • Add pumpkin puree and mix on medium speed until incorporated.
  • reserved flour mixture
  • 1 large apple, peeled, cored and finely chopped
  • 110g / 1 cup cranberries, halved or coarsely chopped
  • 120g / 1 cup pecans, coarsely chopped
  • Add reserved flour mixture, chopped apple, chopped cranberries, and chopped pecans to bowl. Using a spatula, stir until incregients have just combined.
  • Pour batter into prepared Bundt pan, and smooth with a spatula.
  • Bake at 350°F until cake is golden brown and a thin knife inserted into the center of the cake comes out clean, about 60 to 70 minutes.
  • Remove from oven and cool on a rack for 10 minutes. Remove from pan and let cool to room temperature completely, about 3 to 4 hours.
  • Maple Icing
  • 72g / 6 tablespoons confections's sugars
  • Sift sugar into a small bowl.
  • 2 tablespoons maple syrup
  • While stirring, slowly add maple syrup in small increments to sugar, until you have an iciing that runs nicely off the tip of the spatula. If too thick, add additional maple syrup in ½ teaspoon increments until you get the desired consistency. If you overshoot, add more sugar.
  • 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.
  • In an air tight container, the cake will keep at room temperature for up to 5 days. Alternatively, the cake can be freezen for up to 2 months.
From . ( Adapted from
Best of Make Better Food

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