Harvest Pumpkin & Cranberry/Orange Bundt Cake

Harvest Pumpkin & Cranberry/Orange  Bundt Cake                                                                    ~with Grand Mariner Cream Cheese Glaze~                                                        A Holiday Treat to make any occasion special. 


It’s done …quick as a wink in a Food Processor Bowl (or large Stand Mixer bowl).  So good and so chocked full of nourishing elements, you’ll want to have one ready not just for dessert, but for that sweet treat for the lunch box.  Admittedly, it does have lots of ingredients, but the process is pretty much the same as for any cake and is easy to make. As the aroma of this cake baking fills your kitchen you’ll probably get visits from neighbors you haven’t seen for weeks, just checking in to make sure all is well at your house. Seriously?


Wet Ingredients (List of and Process)

Combine ingredients in following order, as lain out:

( In a large mixing container) Cream together until light and fluffy:  

  • 1/2 c.  (1 sticks) butter, cut in cubes

    Harvest Pumpkin &                Cranberry-Orange       Bundt Cake

    Harvest Pumpkin & Cranberry-Orange Bundt Cake

  • ½ c. granulated sugar
  • ⅓ c. packed brown sugar

Then add:

  • 3 eggs

One at a time, mixing to combine after each, then add:

  • 1 c. pureed pumpkin
  • grated zest of one orange (1 Tbsp. reserved)
  • ½ c. whole berry cranberry sauce
  • ¾ c. Buttermilk

Set aside.

Dry Ingredients (List of and Process)

Measure together into a food processor bowl, pulsing together 4 or 5 times.  Dump into a bowl and set aside.  (If not using a FP, whisk together until thoroughly mixed)

  • 2 ¼ c. cake flour
  • 2 ¼ tsp. baking powder
  • 1 tsp. baking soda   ♦ ½ tsp. salt
  • 2 tsp. cinnamon      ♦ 1 tsp. ground ginger
  • ½ tsp. each, nutmeg & ground cloves
  • 1 c. nuts coarsely chopped*
  • ½ c. dried (Craisins)

 * (I prefer ½ walnuts – ½ pecans)

Process to finish Cake

  1. Add dry ingredients to the wet ingredients, in alternate thirds,
  2. Mix to combine.  Don’t over-mix. 
  3. Bake in a well-prepared Bundt cake pan.
  4. Bake 300° oven for 75 – 80 minutes or until cake tests done.  Be sure to check for doneness at 75 minutes as ovens vary.  In any case, bake until a toothpick inserted in center of cake comes out clean and cake appears to be pulling away from the sides of the pan. 

Cool in pan 5 minutes then turn out on a cake plate. While still warm, brush top lightly with ¼ c. Grand Mariner (or thawed orange juice concentrate sweetened with 1 tbsp. orange blossom honey.)

 Grand Mariner Cream Cheese Glaze

  • 6 oz. cream cheese, softened
  • 1–1/2 c. sifted confectioner’s sugar
  • 2 to 3 Tbsp. Grand Mariner
  • If additional liquid is needed to thin glaze, use heavy cream,  one teaspoon at a time
  • 1 Tbsp. reserved orange zest

Directions for Glaze:  

  1. Mix together until smooth and liquid enough to pour.
  2.  When cake is thoroughly cool, drizzle over the cake, making several small-stream passes around to effect the most attractive glazing.

Add additional orange zest, cranberries and chopped nuts, if desired

©BAPantryGourmet.com/Barbara A. Ziegler 2015 ~ All rights reserved.

This entry was posted in Cake, Cookbook, Desserts, EASY, Free Recipes, Recipe of the Day, Special Occasion Recipes, Special Winter Dishes, Taste Proven Recipes. Bookmark the permalink.

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