This month the Tuesdays with Dorie baking group is a bit more flexible than usual. Normally we all post the same thing as each other each week. However, because of the Thanksgiving holiday, the recipe schedule is a bit more flexible and we were allowed to choose from each of November’s recipes this week. I chose the All in One Holiday Bundt Cake, which was chosen in the rotation by Britin of The Nitty Britty. You can find it on pages 186 and 187 of Baking From My Home to Yours or on Britin’s blog .
First off, I WILL make this cake again. It’s delicious and moist and absolutely perfect for the holidays. I will be traveling for Thanksgiving and think I will bake this the day before we leave and ice it when we get there. It’s fabulous and I am so glad it was chosen! It’s full of chopped pecans, fresh cranberries and flavored with spices and pumpkin. Absolutely yummy.
Second, this version, while it tasted scrumptious, is an ugly duckling. I had to piece it back together and hide it with maple glaze.
I think I underbaked it. The recipe says to bake it for 60-70 minutes, and I only baked for 60. It stuck to the inside of my bundt pan and I was heart broken. It’s definitely “over” moist, which leads me to believe it could have benefited from a longer bake time. Or I could just say that I need a new bundt pan. That would be a great excuse to go get one eh??
Aren’t chopped cranberries pretty??? :)