I think November is my favorite TWD month. Our November hosts go out of their way to pick holiday friendly recipes and I really enjoy the more free form structure of being able to bake/post the TWD assignments for the month in whatever order I please.
“Prince Charming” and I decided we would start out the month with the All In One Holiday Bundt Cake chosen by Britin of The Nitty Britty.
I know it seems like this one was a shoe in for Thanksgiving dinner and I’m certain that is why Britin selected it for the week of Thanksgiving, but I already have pumpkin desserts slated for Thanksgiving dinner and “Prince Charming” wanted the bundt cake first.
I really wasn’t certain if I was going to like this one or not. Of all the quick breads my mother made while I was growing up, pumpkin was my least favorite – that’s not to say I didn’t like it at all, I simply liked the others better. I only made two changes to this recipe. First, I used fresh pumpkin puree in place of the canned and second, I used Craisins instead of the fresh cranberries.
As you can see from the picture, I took Dorie’s suggestion for the maple icing and I’m glad I did, I think the cake needed that extra little bit of sweetness and the maple complimented the pumpkin and spice flavors. I think the flavor profile of this reminded me very much of the Twofer pie from last November. “Prince Charming” was pleasantly surprised – he very much enjoyed this one (I don’t think he was expecting to at all) and claims that it is “sneakily sweet” to which I attribute that maple icing.
If you are interested in this recipe visit Britin’s site, this one is quick and easy to put together and definitely worth making.