If you are an indecisive baker — should I make a pumpkin bread…or cranberry muffins…or chocolate chip cookies? — this recipe is for you. The All-in-One Holiday Cake by cookbook author Dorie Greenspan puts a little bit of everyone’s favorite winter flavors into one fab Bundt cake recipe. It’s got pumpkin, nutmeg, cranberries, cinnamon, apples, ginger, and nuts (recipe calls for pecans but I have used walnuts when that’s all I have on hand)…plus you can throw in a handful of chocolate chips just to round out this extravaganza.

This All-in-One Holiday Cake really has something for everyone — your whole family will be nibbling at it. And it’s got a treat for the baker, too. It doesn’t stick to the Bundt pan as certain cakes which shall remain nameless do.

Because of its lively colors and festive look, the All-in-One Cake is one of my favorite things to give as a holiday gift or bring to a winter party. Super-yummy for a brunch or as a dessert, with a maple glaze added.

INGREDIENTS

1 ¼ sticks (10 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon grated nutmeg
Pinch salt
1 ½ teaspoons grated fresh ginger (or 1 teaspoon ginger powder)
1 cup granulated sugar
½ cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 ¼ cups canned unsweetened pumpkin purée
1 large apple, peeled, cored and finely chopped
1 cup cranberries, halved or coarsely chopped
1 cup pecans, coarsely chopped (you can swap in walnuts)

1/2 cup chocolate chips, optional

STEPS

1. Heat oven to 350 degrees with a rack in the center. Butter a 9- to 10-inch (12-cup) Bundt pan.
2. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ginger powder, if you’re using it instead of the grated ginger.
3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat together the remaining butter and both sugars at medium speed until light and fluffy, 2 or 3 minutes. Add the eggs one at a time, and beat for 1 minute after each addition. Beat in the vanilla.
4. Reduce the speed to low and add the pumpkin, apple and grated ginger, if using it. Don’t be concerned if the batter looks curdled. Add the dry ingredients, mixing only until they are incorporated. With a rubber spatula, stir in the cranberries and pecans and chocolate chips, if used. Scrape the batter into the pan and smooth the top.
5. Bake directly on the oven rack for 60 to 70 minutes, or until a thin knife inserted into the center of the cake comes out clean. Transfer to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack. Serve in thick slices.