I think the world of sweet-lovers can easily be divided into two camps - those who will choose chocolate, hands down, anytime, and those who will choose cinnamon. When it comes to dessert or anything sweet I will always go for the cinnamon. Don't get me wrong - I love chocolate and anyone who knows me at all can vouch for that. But when there is a choice, cinnamon wins the day every time.
This cake is so delicious that we (all of us) find as many excuses to eat it as possible. It shows up pretty frequently any time after the leaves turn in the fall (pumpkin= fall, right?), fits right in with Thanksgiving (pumpkin and cranberries), and is perfectly in tune with Christmas-y food. The warm spices are wonderfully inviting and the sharp tang of the cranberries is the perfect counter-point to that warmth.
With the fresh snow that fell (and fell and fell) last night and the smell of this cake baking, it feels like Christmas!
(a recipe from my sweet sister-in-law Sonja)
2 1/4 cups flour
2 cups sugar
1 tsp ground nutmeg
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp baking soda
1/2 tsp sea salt
1/2 cup oil
1 cup canned pumpkin puree
1 cup chopped fresh (or frozen) cranberries
Mix dry ingredients together. Add eggs, oil, pumpkin, and cranberries. Mix until the dry ingredients are incorporated. Bake in a buttered and floured bundt pan for 50 minutes at 350 F. Cool in pan on a wire rack for 15 minutes, then remove from pan and cool completely on wire rack. Dust with icing sugar before serving. (whipped cream is perfect with this)
Notes: I used coconut oil as my oil for this cake today. And fresh cranberries are a little easier to chop than frozen but both tend to hop around. Since that is the hardest part of making this cake I consider it well worth the minor frustration.
The smell of cinnamon, nutmeg, and cloves marks December 4.