All in One Holiday Bundt Cake (TWD)

As I pointed out last week, for the month of November, we're switching things up and the recipes can be posted in any order, not just one particular week. So for this week's Tuesdays with Dorie (TWD) installment, I made the recipe chosen by Britin of The Nitty Britty: All in One Holiday Bundt Cake.


It really is everything you think of when it comes to the holidays. It's a spiced pumpkin cake filled with apples, cranberries, and pecans (though I omitted the pecans). Much better than any traditional fruit cake, in my opinion!

Dorie says it's a one bowl recipe, but I am not sure how it can be when you have liquid and dry ingredients? It is, however, a pretty simple recipe that requires only two bowls. The most time consuming aspect of this recipe is peeling and chopping the apple and chopping up the fresh cranberries.


I read that some bakers had problems getting their cake to release from the bundt pan. I had no such issues, but I did butter and flour my pan. The recipe says to just butter it but I have always buttered and floured my bundt pans so I went ahead and did that and it worked just great.


This was a pretty good cake. I really enjoyed the flavors of pumpkin, apples & cinnamon, and cranberries together. A lot of my apple chunks sank to the bottom of the bundt pan (top of the cake) but otherwise everything came out perfectly.


Thanks Britin, for picking this recipe - it's a great cake for the holidays. If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see what everyone else baked up this week.

* Another update - I am due tomorrow, with no promising signs of labor thus far, so we'll just have to wait and see when this baby makes her arrival! In the meantime, I'll keep baking along...



* Recipes notes:
- For easy release from your bundt pan, butter and flour it before adding the batter. PAM cooking spray with flour works well, too.
- Baking time was just at 65-70 minutes in my oven.
- Wrapped well, the cake will keep at room temperature for up to 5 days, at which point it will be perfect for toasting, or for up to 2 months in the freezer.
- For more tips, click here.