I really need a new bundt pan. First, my devil's food cake got stuck, and now this one... The cake came out came out of the pan easily, but it was so ugly! The ridges on my bundt pan aren't very deep, and it gave me a cake that just looked lumpy. I was going to get a new pan and then bake this cake again for next week, which would mean I would have had to wake up early this morning to make, bake and shoot the molasses cookies before work. Well, thinking a little harder about this plan, it didn't seem very sound. I realized I could just slice my bundt and shoot the slices, and that seemed much easier so I went with it.
Unfortunately, it is a dark and rainy morning here in Asheville...
I made this cake yesterday to take to a family lunch. I didn't make too many changes; I didn't have 1 1/4 cups of pumpkin puree in the can I had opened, so I added some mashed banana to make up the difference - it was less than 1 banana, and the flavor didn't come through, which is what I was hoping for. I used 2 medium sized apples, and I used palm sugar instead of refined & brown. I actually didn't have enough palm sugar, either, so I just used what I had - which was a little less than a cup. The cake was plenty sweet.
I was a little nervous about this one when I read the recipe, it just seemed like too many things thrown in together. However, it worked really well. It was a moist, spicy cake, and I loved all of the add-ins. The cake had so many different textures from the pecans, cranberries and apples making it very satisfying to eat.
The pumpkin flavor was not terribly dominant, though that was probably because I used less than a cup of it. I actually liked it that way. It was more of a background hint of pumpkin.
Thanks to Britin of The Nitty Britty for picking this recipe. We're allowed to bake & post all TWD selections out of order this week, so Britin won't have the recipe posted on her blog until later this month.