That is exactly what the bakers at Baking With Dorie Greenspan baked this past week. I was very excited to tackle the recipe —then the storm came and potatoes and cookies upended my baking schedule, but here the cake is, a little late, but in all its seasonal glory.
It's wonderful for breakfast or with a mid-afternoon snack. The cake is moist and lightly spiced, the cranberries are tart, the pecans add a nice crunch to it. I didn't have the time, but I would suggest toasting the pecans before adding them to the batter.
I often have problems with removing the bundt cake from its pan, but after many miserable, disastrous attempts, I've learned my lesson: butter every nook and cranny thoroughly!
Thanks to Chaya for choosing such a tasty cake. You can get the recipe from her site Bizzy B. Bakes.
It looks so pretty and I think it would be perfect for a Thanksgiving buffet! Congratulations on getting the cake out in one piece. I was almost ready to send you a new pan! :-)
ReplyDeleteThe color for comments barely shows. I think you need a little darker color. I almost gave up and didn't leave a comment but I had to tell you what a beauty you ended up with. All the colors are wonderful and I know it is a delicious cake. Thanks for baking with me.
ReplyDeleteBeautiful cake, gorgeous colors. I am sad to have missed this bake. Thanks so much for baking along !
ReplyDeletep.s.I've left a comment for you all under the related post on the BWD blog
A beautiful cake! Yummy. Thanks for sharing on Crazy Sweet Tuesday!
ReplyDeleteThis looks wonderful, great holiday treat. Thanks for sharing this in the Thanksgiving party. I will be sharing it in pinterest and twitter.
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