Thanksgiving Friendsgiving is upon us, y’all! Our first batch of friends flew in on Saturday evening, and we’ve been having fun showing them the city. I do feel a little bad, though, since they happened to arrive on what has been the coldest weekend we’ve had all year. They’re coping quite well, though, especially for being used to the barely-ever-under-50-usually-in-the-70s winter weather of southern California.
I won’t be posting a recipe later this week, but I will have a bunch of festive recipes for you next week! Some pies, and more gifting ideas, too.
I originally had a different recipe to share with you today, but while the particular item in question tasted great, it also looked a little bit gross in photos. It happens, right?
And then I remembered I had bought a new bundt pan a couple of weeks ago, and so I made this bundt cake on a whim at 11:00 on Saturday evening. It took all of 20 minutes to throw together, and an hour to bake. It has white chocolate chips in it, and considering I don’t even like white chocolate, I think they work pretty well here. The cake lasts up to a week if well wrapped, and oddly enough, I think it gets better with age. It’s also great if you toast a slice! You could also use this recipe for a mini bundt situation, if you’re lucky enough to have a cool pan like that, and wrap them up as individually-sized treats for your friends or coworkers.
Enjoy your holiday!
Cranberry Ginger Bundt Cake
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp freshly grated nutmeg
pinch of salt
2 tsp grated fresh ginger
1 1/4 sticks (10 TB) unsalted butter, at room temperature
3/4 cup sugar
1/2 cup packed dark brown sugar
3 large eggs
1 tsp vanilla extract
1/4 cups heavy cream (milk will work here, too)
1 1/2 cup halved fresh cranberries
6 oz white chocolate chips (more if you’d like. you can also swap them out for nuts, if you’d prefer that)
- Preheat the oven to 350°F. Butter and flour a 9 or 10 inch bundt pan. Do not place the pan on a baking sheet.
- Put the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl and whisk to combine.
- Working with a mixer fitted with a paddle attachment, beat the butter and both sugars together at medium speed until light and fluffy.
- Add the eggs, one at a time, and beat for 1 minute after each addition.
- Beat in the vanilla.
- Reduce the mixer speed to low and add the cream and grated ginger—don’t be concerned if the mixture looks curdled.
- Still on low speed, add the dry ingredients, mixing only until they are incorporated.
- Working with a rubber spatula or a very, very slow mixer speed, stir in the cranberries and white chocolate chips.
- Scrape the batter into the pan and smooth the top with the spatula. Slide the pan into the oven and bake 60 to 70 minutes, or until a knife inserted into the center of the cake comes out clean.
- Transfer the cake to a rack and cool for 10 minutes before unmolding.
- Cool to room temperature on the rack.
- Just before serving, dust the cake with powdered sugar.