Cranberry Apple Pumpkin Bundt Food

CRANBERRY-APPLE-PUMPKIN BUNDT

Steps:

• Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted, stirring halfway through. Cool 15 minutes. Reduce oven temperature to 325°.
• Toss diced apples in 2 Tbsp. melted butter to coat in a medium bowl; add cranberries, next 2 ingredients, and toasted pecans, and toss until well blended
• Beat granulated sugar and 1 cup butter at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and vanilla; beat just until blended.
• Stir together 3 cups flour and next 3 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Spoon half of batter into a greased and floured 10-inch (12-cup) Bundt pan. Spoon apple mixture over batter, leaving a 1/2-inch border around outer edge. Spoon remaining batter over apple mixture.
• Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 2 hours).Meanwhile, prepare Sugared Pecans and Pepitas.
• Preheat oven to 350°. Stir together pecan halves and pieces, pepitas, and melted butter. Spread in a single layer in a 13- x 9-inch pan. Bake 12 to 15 minutes or until toasted and fragrant, stirring halfway through. Remove from oven; toss with sugar. Cool completely in pan on a wire rack (about 30 minutes).
• Bring maple syrup, butter, and milk to a boil in a small saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat; whisk in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to thicken and cool slightly. Immediately spoon onto cooled cake. Arrange pecans and pepitas on cake.

CRANBERRY APPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted-tube pan (such as Bundt®).
• Whisk eggs, brown sugar, oil, and vanilla extract together in a bowl until smooth.
• Sift flour, baking soda, salt, cinnamon, and nutmeg together in a separate bowl; stir into egg mixture. This is a very thick mixture so use a solid spoon to mix together. Fold in apples, cranberries, and pecans until evenly incorporated. Pour batter in the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.

HOLIDAY CRANBERRY PUMPKIN CAKE

Steps:

• Preheat the oven to 350°F Spray 1 bundt cake pan or 2 loaf pans with cooking spray.
• In bowl, combine sugar, pumpkin, oil, eggs, and vanilla; mix well.
• In large mixing bowl, combine the other ingredients except the cranberries.
• Make a well in the center of the flour mixture and pour in the pumpkin mixture. Mix well. Fold cranberries into batter and spoon into cake pan.
• Bake for 1 hour or until cake test done with toothpick inserted in center and coming out clean.
• Let cakes cook for 10 minutes before removing from pan. Cool completely before applying the glaze.
• Glaze: In small bowl, combine the sugar and milk until smooth fold in 1/3 cup of the cranberries.
• Place cake on wire rack with wax paper under rack. Spoon the glaze over the cake to completely cover the top.
• Sprinkle remaining cranberries on top of glaze.

APPLE CRANBERRY BUNDT CAKE

Steps:

• Preheat oven to 350 degrees; prepare bundt or tube pan by greasing & flouring.
• Mix together flour. salt & baking powder.
• Add the rest of the ingredients and mix together until blended, batter will be stiff.
• Spread into the prepared pan and bake for 1 hour and 15 minutes.
• Topping: Mix all ingredients together; EXCEPT powdered sugar; until well blended.
• Pour topping over and down sides of hot cake while still in pan.
• Let cool for 30 minutes before removing from pan.
• Optional; dust top with powdered sugar before serving.