For this week’s TWD I chose to make the All in One Holiday Bundt Cake, which was selected by Britin of The Nitty Britty. This really is a terrific cake for this time of year with its combination of flavors. It starts with pumpkin puree and lots of spices and then apples, cranberries and nuts (I used walnuts) are studded throughout. It baked up beautifully making the whole house smell like the holidays. After it cooled I decided to top it with the maple glaze just to make it look pretty. I didn’t make the glaze thin enough at first so it didn’t run down the sides of the cake the way I’d hoped.
I sent this cake to work with my mother without tasting it first, so I had no idea how it would be received. With all of the flavors going on, I wasn’t sure if they’d all play nicely together Yesterday afternoon I received an email from my mom with the verdict – the cake was a big hit! People thought it was moist and delicious! This cake freezes well so make it now, pop it in your freezer and you can pull it out at Thanksgiving to share.
Many thanks to Britin for her selection! The recipe is available on Britin’s site or in Dorie’s book. Next Tuesday I’ll finally be making the chocolate caramel chestnut cake, which was actually the recipe selected for the first week of November!