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