Pumpkin Cranberry Bundt Cake

Pumpkin Cranberry Bundt Cake

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 cups brown sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon dried orange peel
  • 1/3 cup milk
  • 1 can (14 ounces) pumpkin
  • 1/2 cup dried cranberries
  • powdered sugar, for dusting

Preheat the oven to 350.  Spray a bundt pan generously with non-stick spray.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and brown sugar for 3 minutes.  Beat in the eggs, one at a time, then the vanilla, and beat for another 2 minutes.

In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves and orange peel.  In a separate bowl, whisk together the milk and pumpkin.

With the mixer on low, add the dry ingredients in three additions, alternating with the pumpkin/milk mixture, starting and ending with the dry ingredients, just until moistened.  Stir in the cranberries.

Spoon the batter into the pan.  Bake for 50-60 minutes, until a skewer comes out clean, and the top is golden brown and cracked.  Cool in the pan for 15 minutes, then turn out onto a wire rack; cover loosely with a clean kitchen towel and cool completely.  Dust lightly with powdered sugar before serving.

Recipe from Curly Girl Kitchen