Puhade kook

Hasti hea kook, vaga maitsev, ja siuke tummine. Raputa tuhksuhkrut peale ja siuke ilus joulune tuleb, G ei kannata tuhksukhrut miskiparast.
Retsept on parit Doris Greenspan's raamatust: Baking from my home to yours) ja minu poolt mugandatud. Tolkima ei hakka ja et mooteuhikuid konventeerida - kasutage seda linki.

All-In-One Holiday Bundt Cake

2 cups all-purpose flour (kasutasin pool valget, pool mitmevilja jahu)
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon (voib rohkem panna)
1 teaspoon ground ginger (riivisin varsket)
1/4 teaspoon freshly grated nutmeg (muskaatpahkel)
Pinch of ground cloves (optional) (nelki)
Pinch of salt
1 1/4 sticks (10 tablespoon/5 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup (packed) light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups canned unsweetened pumpkin puree (korvits peaks olema taiesti puree taoline, voib tukiline ka olla aga pureena tuleb uhtlasem maitse)
1 large apple, peeled, cored and finely chopped
2 cup fresh cranberries, halved or coarsely chopped (orig retsept naeb ette 1 cup aga nii hea on kui rohkem, siis see hapukus tasakaalustab magusat ja naeb kaunis valja. Pohli voi johvikaid voib ka kasutada)
1 cup pecans, coarsely chopped (ukskoik mis pahkleid kodus)
Optional: Maple syrup icing (see recipe below)

To make the cake: Center a rack in the oven and preheat the oven to 176 kraadi Celsius. Butter a 9- to 10-inch (about 12-cup) Bundt pan. Do not place the pan on a baking sheet - you want the oven's heat to come up through the Bundt pan's open core.

Put the flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, cloves (if using) and salt in a bowl and whisk to combine. Set aside dry ingredients.

Working with a stand mixer (using a paddle attachment, if you have one), 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 pumpkin and apples - don't be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until the flour is just barely incorporated. Working with a rubber spatula or wooden spoon, stir in the cranberries and pecans.

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 at 176C, 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.

Drizzle with maple syrup icing (if using) or simply dust the top lightly with confectioners' sugar.

Maple syrup icing: Sift 6 tablespoons confectioners' sugar into a bowl. Stir in 2 tablespoons pure maple syrup. Add more maple syrup little by little, until you have an icing that runs nicely off the tip of a spoon - you might need another 1/2 tablespoon to get the right consistency. Put the cooled on a sheet of parchment or waxed paper and drizzle the icing over the cake. Let the icing set for a few minutes before serving.