It was easy to put together. There are quite a few components, but none of it was tough to deal with. This recipe calls for pumpkin, pecans, cranberries - fresh and dried, diced apples, and the usual cake ingredient suspects. I had never worked with fresh cranberries before. Really. They were pretty cool looking on the inside. The batter came together quickly in my stand mixer. Then into a greased bundt to bake for about an hour. This is a cake that makes the kitchen smell wonderful.
It came out of the pan with no sticking. Here's where I did a smart thing. I baked the cake the day before I needed it. I wrapped it tightly and left it on the counter so the flavors could ripen and meld a bit. Good call! I made a glaze with maple syrup, powdered sugar, and vanilla. It was a little on the thin side, but I liked it when it had hardened.
Very thin glaze. It made it shiny.
I am not a fan of pumpkin. At all. But this was so good! All of the flavors worked so well together. And since it had so much fruit in it, I was able to convince myself that it was healthy and therefore a good breakfast option.
See, there's the golden pumpkin and cranberries right there. Healthy!
Breakfast of champion. And bakers.
Thanks to Britin of the Nitty Britty for choosing such a great cake. (She made the crisp this week, but check back at her site for the recipe)