Categories: Cake, Dessert

Ingredients

• Cake:
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon grated fresh nutmeg or 1/4 teaspoon ground nutmeg
• 1 teaspoon ground ginger or 1 1/2 teaspoons grated fresh ginger
• 1 pinch salt
• 1/2 cup unsalted butter, plus
• 2 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups canned 100% pumpkin puree
• 1 large apple, peeled, cored and finely chopped
• 1 cup fresh cranberries, coarsely chopped
• 1 cup pecans, coarsely chopped
• Maple Syrup Icing:
• 1/4 cup confectioners' sugar, plus
• 2 tablespoons confectioners' sugar
• 2 1/2 tablespoons maple syrup
• Garnish:
• coarsely chopped pecans

Directions

1. Heat oven to 350°F Butter a 9 or 10 inch (12-cup) bundt pan.

2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ground (but not grated, see next step) ginger and salt in a bowl to blend.

3. Beat the butter and sugars in a large bowl with mixer on medium speed until light and fluffy.

4. Add eggs, 1 at a time, beating well after each addition.

5. Beat in vanilla.

6. On low speed beat in pumpkin, apple and grated ginger, if using (mixture will look curdled).

7. Add flour mixture; beat just until blended.

8. With a rubber spatula, stir in cranberries and pecans.

9. Scrape into prepared pan; smooth top.

10. Bake 60 to 70 minutes until a wooden pick inserted in center comes out with moist crumbs attached.

11. Cool in pan on a wire rack 10 minutes before inverting on rack, turning right side up and cooling completely. (Cake will be about 2 inches high.).

12. Icing: Stir confectioners sugar and maple syrup in a small bowl until icing runs off tip of the spoon, adding more syrup a little at a time if needed.

13. Put cake on wax paper; drizzle with icing from tip of spoon.

14. Sprinkle with pecans; let icing set.

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