All-In-One Holiday Bundt Cake - cooking recipe

Ingredients

Cake
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon grated fresh nutmeg or 1/4 teaspoon ground nutmeg
1 teaspoon ground ginger or 1 1/2 teaspoons grated fresh ginger
1 pinch salt
1/2 cup unsalted butter, plus
2 tablespoons unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light-brown sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 1/4 cups canned 100% pumpkin puree
1 large apple, peeled, cored and finely chopped
1 cup fresh cranberries, coarsely chopped
1 cup pecans, coarsely chopped
Maple Syrup Icing
1/4 cup confectioners' sugar, plus
2 tablespoons confectioners' sugar
2 1/2 tablespoons maple syrup
Garnish
coarsely chopped pecans

Preparation

Heat oven to 350\u00b0F Butter a 9 or 10 inch (12-cup) bundt pan.
Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ground (but not grated, see next step) ginger and salt in a bowl to blend.
Beat the butter and sugars in a large bowl with mixer on medium speed until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Beat in vanilla.
On low speed beat in pumpkin, apple and grated ginger, if using (mixture will look curdled).
Add flour mixture; beat just until blended.
With a rubber spatula, stir in cranberries and pecans.
Scrape into prepared pan; smooth top.
Bake 60 to 70 minutes until a wooden pick inserted in center comes out with moist crumbs attached.
Cool in pan on a wire rack 10 minutes before inverting on rack, turning right side up and cooling completely. (Cake will be about 2 inches high.).
Icing: Stir confectioners' sugar and maple syrup in a small bowl until icing runs off tip of the spoon, adding more syrup a little at a time if needed.
Put cake on wax paper; drizzle with icing from tip of spoon.
Sprinkle with pecans; let icing set.