pumpkin cranberry bundt cake

Pumpkin Cranberry Bundt Cake with Nutmeg Spiced Cream Cheese Glaze

makes eight mini bundt cakes or two 9x5 loaves
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 1/2 cup oil
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 4 eggs, well beaten
  • 2 cups canned pumpkin
  • 1/2 cup dried cranberries
For the glaze
  • 4 oz cream cheese, softened
  • 1/2 cup confectioner's sugar
  • 1 tsp vanilla
  • 3-4 tbsp milk
  • freshly grated nutmeg
1. Sift together flour, salt, baking soda, baking powder and cinnamon three times; set aside.

2. Combine oil and sugar in a second bowl and mix well; blend flour mixture into oil mixture.

3. Add eggs and pumpkin; mix well.  Stir in cranberries.

4. Spoon into mini bundt cake molds or 2 9x5 greased and floured loaf pans.  If cooking mini cakes, cook at 350 degrees for 25-30 minutes.  If loaves, cook at 350 for one hour.

5. Meanwhile, make glaze by beating cream cheese until very fluffy.  Add sugar and vanilla and mix well.  

6. Add milk until desired consistency is reached.  Grate nutmeg to taste.

5. Remove cakes/loaves from oven and cool.  Turn cakes loaves onto cooling rack.

6. For easy clean-up, place a piece of aluminum foil under cooling rack.  Pour or spoon glaze over cakes/loaves. If desiring a thicker glaze, spoon glaze mixture into baggie, snip off corner, and "pipe" glaze over cakes/loaves.  

Recipe adapted from Gooseberry Patch Comfort & Joy.