Baking with Dorie: All-in-One Holiday Bundt Cake

It's not too early to think about Thanksgiving, especially since this bundt cake, this week's Baking with Dorie recipe on Serious Eats, can be made ahead and, sans icing, frozen. 

It's a great cake and it's got all the ingredients and flavors you want for the season: pumpkin, cranberries, apples, pecans, cinnamon and nutmeg, too.  Add the icing and you'll get maple as well.

The recipe is from Baking From My Home to Yours, as is this wonderful photograph by Alan Richardson.

Comments

[rose]

this is an awesome cake. it really stood out. i used whole wheat flour and it turned out marvelous! btw,i have your book and that's the first cake i tried; followed with the chocolate marbled banana pound cake.

[jenny]

hi dorie,
i just wanted to say that i also use your Baking From My Home To Yours several times weekly, and in between, i read and reread the lovely recipes. today alone i made apple cheddar scones and your brown sugar bundt cake. yummy yummy. i bought the book after you appeared on Martha Stewart's show last year, and the far breton was the first thing i baked from it. still one of my favorites. thank you,
jenny

[Dorie]

Meichelle - thank you so much for sharing this! Nothing could make me happier than knowing that I started a delicious tradition.

[Meichelle E]

I made this cake when I first heard you talk on NPR, it is most wonderful and has become a tradition in our family. thank you

[Dorie]

Jaye, thanks so much for writing - I'm really, really happy to hear that you're baking so much from my book. About a pumpkin cheesecake - I think that rather than try to modify my cheesecake, you might be better off with a recipe that was created specifically for pumpkin. Here's one from Bon Appetit:

http://www.epicurious.com/recipes/food/views/233179

Hope you enjoy it!

[Jaye]

Dorie:

First of all, I love Baking: From My Home to Yours. I use it at least twice a week; all the recipes are great. I have a cheesecake question which, by the way, your cheesecake recipe is absolutely the best. If I wanted to do a pumpkin cheesecake can you give me an idea of how much pumpkin to add? And would I take out any of the sour cream/heavy cream added at the end?

Thanks for everything. Keep up the great work!

[Dorie]

Estelle, the cranberries in the cake will be sweeter than they are when they're raw (which is so not sweet at all), but they'll still be tart. Of course you can use dried cranberries. Hope you enjoy the cake.

[Estelle]

Hi Dorie,
Do the fresh cranberries taste sweet after cooking or do they remain tart? Also, could one replace the fresh cranberries with dried ones?
I'm definately going to have this in my freezer ASAP.
Thank you so much.

[Becca]

Thanks so much! Man, I love the internet.

[Dorie]

Becca, I think you'll be fine subbing Lyle's Golden Syrup for corn syrup measure for measure. And, if you want to make my pecan pie HIS pecan pie, you can omit the chocolate and espresso - you'll end up with a traditional pecan pie.

[Becca]

Hello Dorie, I had a quick pie question. I wish I could make your favorite pecan pie out of Baking From My Home To Yours. However my husband is not fond of chocolate or espresso powder in HIS pecan pie.

I was wanting to make one using Lyle's Golden Syrup. Could I just substitute the golden syrup for corn syrup in a recipe with no other changes?

Thank you!