Did you know that November 15th is National Bundt Pan Day? Did you wear your festive colors? Take the day off? Have the whole family over for Bundt?
No? Well, we didn't either. But we do have quite the Bundt for the upcoming holidays. If you haven't listened in, it's on our podcast. Just check the media player on the main recipe page. Or click here for it on iTunes.
In the meantime. . . .
CRANBERRY WALNUT PUMPKIN BUNDT
Makes about twelve servings
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons (or 5 ounces) solid vegetable shortening
- 1 cup granulated white sugar
- 1/2 cup packed dark brown sugar
- 2 large eggs, at room temperature
- 1 1/2 cups canned solid-pack pumpkin (do not use canned pumpkin pie filling)
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts or pecans
- 1 cup dried cranberries
- 1 cup diced candied orange peel
1. Position the rack in the center of the oven; heat the oven to 350F.
2. Use baking spray to coat the inside of a standard, 10- to 12-cup, round Bundt pan. Or go all out and use shortening to grease it and flour to dust it, as Mark would.
3. Whisk the flour, baking powder, cinnamon, nutmeg, baking soda, and salt in a large bowl until uniform. Set aside.
4. Using an electric mixer at medium speed (and the paddle attachment if you're using a stand mixer), beat the shortening and both sugars in a large bowl until light and fluffy, about 5 minutes, scraping down the inside of the canister once or twice. Beat in the eggs one at a time until smooth, then scrape down the inside of the bowl and beat in the vanilla.
5. Add the walnuts, dried cranberries, and candied orange peel. Beat at low speed until combined. Turn off the mixer, add the flour mixture, and beat at low speed until thoroughly combined. Pour and scrape this batter into the prepared Bundt pan.
6. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Cool in the pan on a wire rack for 15 minutes, then turn out and set right side up on the rack and continue cooling for at least 15 more minutes.