Adapting Julia Moskin’s wonderful All-in-one Holiday Bundt Cake I baked this simpler version using olive oil instead of the butter –as I usually do—and pistachios instead of pecans. I omitted the chopped apple, using a bit more mashed, freshly baked butternut squash.
“This holiday recipe comes from the baking expert Dorie Greenspan. She calls it “all-in-one” because it includes elements from both Thanksgiving and Christmas: pumpkin, nutmeg, cranberries and ginger. It’s really the perfect dessert for either feast, or any occasion in between,” writes Moskin in her introduction.
Both our friends, who were with us this past weekend, as well as Costas, who loves all kinds of moist and nutty cakes, agreed that this is a real treat!
It is very easy to make, especially if you bake it in two long cake pans, as I did, instead of the more elaborate but tricky Bundt pan.
No glaze is necessary, but if you happen to have some lemon curd it is a lovely addition!
Makes 2 long Cake Pans (more than 12 servings) (more…)
I experimented with more and less nuts and dried fruit, and I feel that here I have pushed the nut-fruit additions to the limit. Feel free to add less nuts and/or fruit if you prefer to make a lighter bread that will rise more.
