This pretty pumpkin-cranberry Bundt cake is a delicious alternative to holiday pumpkin pie.
Do no over mix.
Scrape the batter into the prepared pan, smoothing the top.
Bake the cake until a skewer inserted in the center comes out clean, 50 to 60 minutes.
Let the cake cool in the pan on a wire rack for 5 minutes.
Remove from the pan and let cool on the rack.
To prepare glaze: Place confectioners' sugar and zest to taste in a small bowl.
Add 1 tablespoon orange juice and stir until smooth.
Add up to 1/2 tablespoon more juice to thin the glaze to desired consistency.
Drizzle the glaze over the cooled cake.
Garnish with julienned zest, if desired.
Find it at large supermarkets and natural-foods stores.
Store in an airtight container in the freezer.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
