* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
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 MakeBetterFood.com. . (makebetterfood.com/recipes/holiday-bundt-cake/). Adapted from NYTimes.com
Place butter on counter to soften to room temperature.
Preheat overn to 350°F. Grease a large Bundt pan with butter and lightly dust with flour.
In medium to large bowl, Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger powder until combined. Set aside.
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.
Add eggs and vanilla extract to butter-sugar mixture. Mix with electric hand mixer until combined, about 2 minutes.
Add pumpkin puree and mix on medium speed until incorporated.
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.
Sift sugar into a small bowl.
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.
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