Cranberry Pumpkin Cake
Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 125.
Maida Heatter has several recipes that are good for the holidays and I have made several of them already. I plan to post a list of all of the holiday desserts I have made and will do that soon.
Here is another good one that is so easy. This is a dark and dense cake that is very moist (don't overbake it). Confession - I get so paranoid about overbaking cakes that I always start checking before the allowed time and sometimes take them out a little early. The cake will always continue to bake especially when left in the pan for a while. Of course, this depends on the type of cake but after you have done a lot of baking, your instinct will kick in.
I used bagged cranberries that had not been frozen. The cranberries are tart and provide a kick when paired with the delicate and spicy flavors of the cake. The nuts and the berries do not sink.
I froze half of this cake and plan to take it to a meeting this weekend.
6 oz. (1 1/2 cups) walnuts
12 oz. (2 cups) fresh or frozen cranberries
3 cups sifted unbleached flour
2 tsp. baking soda
2 tsp. baking powder
3 tsp. cinnamon
1 tsp. salt
1/2 tsp. ginger
1/2 tsp. black pepper
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. allspice
2 cups pumpkin
2 cups granulated sugar
1 1/4 cups vegetable oil (or canola, safflower, corn)
4 large eggs
Preheat oven to 350. Butter a 10x4 1/4 inch tube pan with an 8 cup capacity (I used a Bundt pan for this). Dust with chocolate bread crumbs (bread crumbs with cocoa powder mixed in).
Place the walnuts in a large pan and bake for 10 minutes. Allow them to cool and break into small pieces.
If using fresh cranberries. wash and dry them.
Sift together the flour, baking soda, baking powder, cinnamon, salt, ginger, pepper, cloves, nutmeg and allspice.
Beat the pumpkin, sugar and oil to mix. Add the eggs, one at a time, until mixed. Lower the speed of the mixer and gradually add the sifted dry ingredients. Beat only until smooth and fold in the nuts and the cranberries.
Turn into pan and smooth the top. Bake for 55 minutes to 1 hour and 10 minutes (if the cranberries are frozen, it may take longer). The cake is done when a tester comes out clean from the deepest part of the cake.
Cool in the pan for 15-20 minutes and turn out onto a wire rack to cool completely.
Maida Heatter has several recipes that are good for the holidays and I have made several of them already. I plan to post a list of all of the holiday desserts I have made and will do that soon.
Here is another good one that is so easy. This is a dark and dense cake that is very moist (don't overbake it). Confession - I get so paranoid about overbaking cakes that I always start checking before the allowed time and sometimes take them out a little early. The cake will always continue to bake especially when left in the pan for a while. Of course, this depends on the type of cake but after you have done a lot of baking, your instinct will kick in.
I used bagged cranberries that had not been frozen. The cranberries are tart and provide a kick when paired with the delicate and spicy flavors of the cake. The nuts and the berries do not sink.
I froze half of this cake and plan to take it to a meeting this weekend.
6 oz. (1 1/2 cups) walnuts
12 oz. (2 cups) fresh or frozen cranberries
3 cups sifted unbleached flour
2 tsp. baking soda
2 tsp. baking powder
3 tsp. cinnamon
1 tsp. salt
1/2 tsp. ginger
1/2 tsp. black pepper
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. allspice
2 cups pumpkin
2 cups granulated sugar
1 1/4 cups vegetable oil (or canola, safflower, corn)
4 large eggs
Preheat oven to 350. Butter a 10x4 1/4 inch tube pan with an 8 cup capacity (I used a Bundt pan for this). Dust with chocolate bread crumbs (bread crumbs with cocoa powder mixed in).
Place the walnuts in a large pan and bake for 10 minutes. Allow them to cool and break into small pieces.
If using fresh cranberries. wash and dry them.
Sift together the flour, baking soda, baking powder, cinnamon, salt, ginger, pepper, cloves, nutmeg and allspice.
Beat the pumpkin, sugar and oil to mix. Add the eggs, one at a time, until mixed. Lower the speed of the mixer and gradually add the sifted dry ingredients. Beat only until smooth and fold in the nuts and the cranberries.
Turn into pan and smooth the top. Bake for 55 minutes to 1 hour and 10 minutes (if the cranberries are frozen, it may take longer). The cake is done when a tester comes out clean from the deepest part of the cake.
Cool in the pan for 15-20 minutes and turn out onto a wire rack to cool completely.
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