• All in One Holiday Cake

    1 vote
    All in One Holiday Cake
    Prep: 20 min Cook: 60 min Servings: 12
    by Bizzy
    772 recipes
    I took the recipe from Dorie Greenspan and made it gluten-free and turned one big bundt into mini-bundts. I gave you Dorie's recipe for the large bundt cake. I used gluten-free flour mix and also oil instead of the butter.


    • 2 cups gluten-free flour mixture
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 2 teaspoons ground cinnamon
    • 1/4 tsp freshly grated nutmeg
    • Pinch of salt
    • 1 1/2 tsp grated fresh ginger (or 1 tsp ground ginger)
    • 1 1/4 sticks (10 tbsp) unsalted butter, at room temperature
    • 1 cup sugar
    • 1/2 cup (packed) light brown sugar
    • 2 large eggs, at room temperature
    • 1 tsp pure vanilla extract
    • 1 1/4 cups canned unsweetened pumpkin puree
    • 1 large apple, peeled, cored and finely chopped
    • 1 cup cranberries, halved or coarsely chopped
    • 1 cup pecans, coarsely chopped
    • Confectioners’ sugar, for dusting or maple syrup icing


    1. I made mini cakes but (I am giving you the recipe for the large bundt cake as Dorie makes it.)
    2. Center a rack in the oven and preheat the oven to 350 degrees F.
    3. Butter a 9- to 10- inch (12 cup) Bundt pan.
    4. Don’t place the pan on a baking sheet-you want the oven’s heat to circulate freely through the Bundt’s inner tube.
    5. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ground ginger, if you’re using it (not the grated ginger).
    6. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and both sugars together at medium speed until light and fluffy. Add the eggs one at a time, and beat for 1 minute after each addition. Beat in the vanilla.
    7. Reduce the mixer speed to low and add the pumpkin, chopped apple and grated ginger, if you’re using it-don’t be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until they are incorporated.
    8. With a rubber spatula, stir in the cranberries and pecans. Scrape the batter into the pan and smooth the top with the rubber spatula.
    9. Bake for 60 to 70 minutes, or until a thin knife inserted into the center of the cake comes out clean.
    10. Sprinkle confectioner's sugar on top.

    Similar Recipes

    Leave a review or comment