Posts Tagged ‘Sunday Baking’

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Sharing the Love

November 9, 2010

I’m under no illusion about the reasons behind my baking, there is absolutely nothing altruistic in my providing treats for those around me. It is a fair and equal exchange between me, the baker, and those that receive the finished goods (bakee?).  If I didn’t live near such lovely people, or work with those whose company I enjoyed, I would bake far, far less. Or weigh far, far more. But I’m lucky. I have good neighbours, friends and colleagues and they enable me to indulge in my hobby and I know that they are lovely people, whose company I enjoy through, my baking.

The rewards extend beyond the pleasure I get from the recipe books I hoard, the planning and baking and even beyond watching others enjoy what I have created; my relationships with neighbours especially, have developed in part because I needed people to offload the products of my kitchen onto, which in turn has led to some good friendships.  At work, the baking provides a framework for connections and small talk, leading what can be odd office dynamics to develop into something more genuine.

Last week a colleague shared with me more apples from her garden, these apples have been a real bonus and  have provided a wonderful autumnal theme to recent baking sessions. I won’t repost the recipes in full, but this weekend I took the latest batch of apples and made a stock of apple sauce as per Deb’s recipe on Smitten Kitchen. Most went into the freezer for future use, but one batch was saved for Sunday’s pre-dawn (I’m looking forward to spring already) baking session and her Spiced Applesauce Cake. I didn’t bother with the frosting and I really don’t think it needs it. It’s so easy to bake and only takes 35 minutes in the oven, there’s a tartness and moistness from the applesauce that I really enjoyed especially against the toasted nuts.

If you read here with any regularity you’ll know my affinity for courgettes and spotting Nigel Slater’s cake that combined the two was the highlight so far of his latest book.

This is a wonderfully easy cake to make, and the moistness from the courgettes and apples are offset by the crunch of the nuts. I used a mixture of walnuts and pecans and you could play around to your heart’s content with the nuts and dried fruit combinations. Having baked so much recently from American recipes the ‘pinch’ of cinnamon seemed overly cautious, and you could add nutmeg or mixed spice quite happily I think. I hint of citrus might not have gone amis either, the zest of an orange would do wonders to lift it slightly – perhaps judge on the tartness of your apples? I would avoid any juice as additional liquid content might cause problems with the water from the courgettes and apple (top tip only discovered after I’d made this, so I can’t vouch for its effectiveness is to put the apples and courgette in a salad spinner to remove the excess water – might have to make this cake again to try it out – let me know if you use this method).

So, whilst autumn makes its presence known with the reversion to GMT and leaf-blocked guttering, step into your kitchen and bake this to share with your family and friends. Or perhaps make new friends and connections by wrapping up to give to neighbours and colleagues.

A Cake of Apples and Courgettes

Nigel Slater; Tender Vol II

200g butter

200g caster sugar

2 large eggs

150g/2 small courgettes

1 small apple

200g plain flour

Pinch of salt

1/2 tsp baking powder

Pinch of cinnamon (be generous)

60g pecans, roughly chopped

60g sultanas

Preheat the oven to 180C and prepare a 20cm x 12cm x 9cm loaf tin (I doubled quantities and made several smaller loaves – all the better for sharing and also gave me chance to try out the tin liners from Lakeland)

Cream together the butter and sugar until light and fluffy – about 5 mins in a stand mixer

Combine the flour, baking powder, salt and cinnamon in a medium bowl

Beat the eggs and add slowly to the butter and sugar mixture

Coarsely grate the apple and courgettes (I used a processor – far quicker and less messy, especially if you have juicy apples) and then squeeze in a clean tea towel to remove excess water

Fold the courgettes and apples into the mixture then slowly add the flour mixture until just combined

Add the nuts and sultanas, scrape the batter into the prepared tin and bake for oner hour or until it is golden and firm to the touch.

Allow to cool in the tin

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Ginger and Apples – what’s not to like?

October 22, 2010

Autumn has arrived, the leaves are turning, the temperature is dropping, and I have spent most of a Sunday making my Christmas Cakes. Whilst I will have to wait weeks to sample those, below is a recipe for something that is simply Autumn wrapped up in a muffin case.

I still had plenty of the apples donated by my colleague, and knowing how much my Dad likes ginger cakes went looking for an appropriate recipe. As always Smitten Kitchen is one of my first ports of call and Deb doesn’t disappoint with her Gingerbread Apple Upside-Down Cake recipe. I adapted the recipe to fold the apples into the batter so I could make into cupcakes and chopped the apples into 1cm square pieces rather than the wedges suggested for the cake, forgoing the ‘topping’ although I suppose you could caramelise the apples before folding into the batter. These are beautifully moist and the perfect accompaniment to a mug of tea on an afternoon.

Can I also point out my current favourite thing – the small green patterned board that the muffins are sitting on in these photos. Something I brought back form my recent trip to Norway. I’m in love with the colour and patterns, a different one on each side. It sits on my kitchen work surface and makes me smile on these ever darker mornings.

 

Gingerbread Apple Cakes

Adapted from Smitten Kitchen

4 apples (1 3/4 lbs) peeled, cored and chopped into small pieces, less than 1cm

112g butter

112g light muscavado sugar

1 large egg

1/3 cup molasses (treacle)

1/3 cup honey

1 cup buttermilk

375g plain flour

1 tsp bicarbonate of soda

1/2 tsp salt

1 tsp ground ginger

1 tsp cinnamon

In a large jug combine the egg, treacle, honey and buttermilk

In a separate bowl sift together the flour, bicarb, salt and spices

Beat the butter and sugar in a mixer on high-speed until flight and fluffy (approx 8 minutes)

Add the flour mixture and the wet mixture in batches  alternately to the butter mixture and mix until incorporated

Finally fold in the chopped apples before spooning into prepared muffin tins

Bake for 35 – 40 mins until a springy to the touch and a toothpick comes out clean.

I was wary of over-filling the muffin cases as gingerbread mixture can rise a lot, however these didn’t, probably due to the fresh apple, so be generous when filling.

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An Abundance of Bundts

May 12, 2010
How I love my Bundt tins.


To begin with I coveted these tins of beauty and mystery from afar via my laptop and all the food blogs – most of which are American – that I somewhat obsessively check daily. There was something so tantalising about them, cake in a brand new form, akin to seeing recipes familiar yet strange in their use of zucchini and arugula (an I still don’t understand the different forms of cocoa powder you can get in the US, nor which is the version we have here, but I have mastered converting from cup measures, once managed to make my own ‘cake flour’ and have grasped that a ‘stick’ of butter weighs 112g). Then I saw one for sale in Lakeland and discovered how amazing the cakes contained within these tins can be; both to bake and to eat. Versatile, simple, yet their presentation punches well above their weight. Plus (and this is a massive bonus for one not gifted with a delicate touch) their design negates the need for icing – even if a recipe calls for a glaze or ganache, perhaps a dusting of icing sugar, it can be drizzled over in a haphazard manner and most of the time it’s not needed at all. The beauty of these cakes lies in the flavour that can be packed into those beautifully designed tins.

Have I convinced you yet to go out and invest in one? If not, then just remember that most Bundt recipes can be divided into two 9×5 loaf tins.

Since that initial Lakeland tin my collection has grown, so much so that I’ve just arranged for extra shelving to be put up in my increasingly cluttered kitchen, lest the current cabinets detach from the wall under their collective weight (although the uncontrollable baking recipe book fetish may pose more of a risk).

Family and friends are grateful, not only for there now to be an entry under the heading ‘hobby’ with which to aid their gift buying, but also as recipients of the finished products. Everyone’s a winner, from the dairies that provide the many cartons of buttermilk I get through in a month, via the supermarkets that provide the rest of the ingredients, to the neighbours, friends and colleagues who receive their share of the finished goods, to Weight Watchers et al who probably owe a week or two subscriptions to the products of my insomniac Sundays. Bundts even allow me my guiltiest pleasure – their cracked and domed tops, fresh from the oven can be tested and tasted whilst warm as this will soon become the hidden base. I tell you, there’s little that these tins can’t do – including helping you to make your Sunday Roast.

My recent obsession has been baking with bananas. I’ve discovered a couple of local shops that sell perfectly ripened bananas reduced in price as they’re too perfectly ripe for most consumers, but for a baker they’re just perfect. Supermarket bought bananas can take weeks to reach this stage so I’ve taken to walking round these various shops on a Saturday collecting fruit bursting with flavour (and occasionally out of their skins – I always take a plastic bag with me now) in order to bake on a Sunday morning. I’ve tried several recipes over the weeks and I think my adaptation from Dorie Greenspan’s Classic Banana Bundt recipe is not at all bad. I’m not sure when you can claim a recipe as your own, there are plenty of additions and a couple of substitutions in this recipe, but she certainly gave me the start I needed. I’ve added spices, reduced the sugar, swapped some of the flour for wholemeal and, of course, used buttermilk. This last Sunday morning was spent with this bread’s latest incarnation prompted by the gift of some amazing miniature tins – how great are these?

I can’t tell you the fun I had, the only problem was trying to choose which of my neighbours would get which shape and size cake. I hope you enjoy this recipe, and I really hope you get to try baking Bundt soon.

Banana Bread

(adapted from Dorie Greenspan’s recipe in ‘Baking From My Home to Yours)

 



225g butter
100g light muscavado sugar
150g caster sugar
450g (approx 4-5) mashed, very ripe bananas
Squeeze of lemon juice
225g wholemeal flour
225g plain flour
2 tsp bicarbonate of soda
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp freshly grated nutmeg
1/4 tsp salt
2 tsp vanilla extract
2 large eggs
1 cup buttermilk ( I use one 284ml carton)

Preheat oven to 180C, grease tin(s) and dust with flour, tapping out the excess.
Whisk together dry ingredients in a bowl
Mash bananas and squeeze over a little lemon juice
Beat together sugars and butter till light and fluffy – about 5 minutes with a stand mixer on medium high speed.
Beat in vanilla and eggs one at a time, beating for a minute after each addition and scraping down the sides of the bowl as necessary
Reduce mixer speed to low and add the banana (batter may curdle, don’t worry), then half the dry ingredients followed by the buttermilk then the remaining dry ingredients.
Once incorporated scrape into tin(s) and smooth the top(s) and place in the oven.

For one large Bundt bake for 64 – 70 minutes, but be sure to check after 20 minutes or so to see if the top is browning too quickly, if it is, cover the top loosely with foil. For the mini Bundt pans I baked for 25-30 and the teeny and tiny loaf tins, 20 -25 mins.

 

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It’s a Date

February 24, 2010
Despite early mornings being the best time for me to bake, they’re not necessarily the best time to pick recipes. A certain amount of attention is needed for the basics, like checking you’ve got enough flour and sugar (and of the right type) that the berries you thought you had in the freezer are still in their packet; rather than spilling out and impossibly mixed in the drawer with the ever present escapee frozen peas. All this needs a relatively clear head lest you discover half way through that you’re out of some vital ingredient. It’s also not a good time to decide you’re going to take that loaf recipe and double it to fit a bundt tin and it’s most definitely not the best time to convert those doubled quantities from American cups to metric. Even if I manage all of the above at 5am the chances are something else will slip – like remembering to turn the oven on, or dusting that greased pan with flour.


In order to avoid moments of frustration part way through the baking process I’ve tried recently to plan just a little bit more, spend some time on a Saturday evening looking through my cupboards to check to see what I could bake. Seeing what I actually have in stock and then pick recipes from there, write out all my conversions and notes ready to go when I wake. I don’t go as far as to weigh out the ingredients ready – what if tomorrow morning was the one morning when I actually get to lie in? But I have a plan.


This past Saturday’s peruse of my cupboards revealed several packets of dates and a fruit bowl overstocked with oranges. Leiths offered up a Date and Orange Loaf, I doubled the quantities from those suggested for a 1 1/2 lb tin so I could fill three of my 1lb ones. It’s an easy recipe as everything is added to the date mixture after they’ve been simmered in water. Use a large pan and you can just whack it all in and save on the washing up.


Date and Orange Loaf

Leiths’ Baking Bible


Makes three 1lb loaves


450g chopped dates

250ml water

340g soft dark brown sugar

340g butter

Grated zest of two oranges

2 tbsp orange juice

2 large eggs

1 tsp baking powder

1 tsp all spice


Preheat the oven to 170C.

Grease the tins and line the base with baking parchment.

Place dates and water in a large pan and bring to the boil, cover the pan and simmer for 5 minutes.
Add sugar, butter, orange zest and juice and beat well.
Once the butter has melted, remove from the heat and allow to cool.
Add the eggs, beat well and then sift on remaining ingredients.
Bake for 60 – 90 minutes and then allow to cool in the tins for 15 minutes before turning out on a wire rack to cool completely.



This is a tasty cake, the moistness from the dates and citrus zing make it perfect to eat as it is. It will improve for being wrapped well for 24 hours, and should it last long enough to dry out, I can imagine that a little spread of butter, perhaps to a toasted slice, would be lovely too.


As I’m not capable of buying just one of anything, of not having a back-up or spare, there were still more dates in the cupboard and having not made muffins for awhile I chose the recipe below, swapping walnuts for chocolate chips in order to make mocha muffins.



Mocha Date Muffins

Adapted from Leiths’ Coffee and Date Muffin Recipe


Ingredients for 12 Muffins


140g chopped dates (tip – snip into pieces with kitchen scissors rather than chopping, far easier)

1/2 Tsp bicarbinate of soda

1 tsp instant coffee

150ml boiling water

225g soft light brown sugar

115g melted butter

2 beaten eggs

250g self-raising flour

100g dark chocolate chips


Line your muffin tins with cases, or grease and dust with flour.

Preheat the oven to 190C.

Place dates in a large bowl with coffee and bicarb, pour over the boiling water, stir and leave to soak for 10 minutes.

Add the butter, sugar and eggs into the date mixture, fold in the four until just combined (do not over mix, for light muffins you want it just mixed) and fold in the chocolate chips.

Divide the mixture between the muffin cases and bake 20 minutes or until a skewer inserted comes out clean.

Remove muffins from the tins and leave to cool on a wire rack (the original recipe suggests covering them with a clean tea towel as they cool to keep the tops soft).


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Fruit Cakes

February 2, 2010




I love the request for a cake – a guide to help me whittle down the recipes I obsessively bookmark from other blogs and flag in my recipe books. Choice paralyses me, I want to use the tin of pumpkin I have in the cupboard; I have buttermilk nearing its use by date. The half full pack of wholemeal self-raising flour at the back of the cupboard nags at me. How fresh are the lemons in the fruit bowl?

So, when someone simply says in passing ‘I just love ginger cakes’ or ‘have you ever made a coffee cake?’ then I have a starting point, a purpose from which a plan can be formed, and I do love a plan.

My father specifically requesting ‘a cake’ provided the impetus for this particular Sundays early morning – into mid afternoon – bakathon. He is a frequent recipient of the fruits of my kitchen labours, but he asked and I baked. My dad loves fruitcakes and with the post Christmas overstock of dried fruit languishing in my cupboard, I set about choosing one. It felt good to reacquaint myself with the British books in my collection and the bags of blanched almonds left over from decorating the Christmas Cakes meant a Dundee Cake was an obvious choice. I waivered between a recipe from Leith’s Baking Bible and a Delia but in the end settle on Delia’s and you can see the recipe here (although the instructions for lining a tin from Leith’s were most useful).

Of course I can’t make just one cake, can’t be that decisive, but I didn’t anticipate the five that came out of the oven on this day. I added ‘Jane’s Fruit Cake’ and ‘Cherry Cake’ both from Marry Berry’s Baking Bible. I also baked two Marmalade Loaves but because of my lax blogging and the delay between baking and writing this I now can’t find the recipe. I know I made it and I know it was tasty (sorry to taunt) I know the recipe is there somewhere and will update soon (ish).

I’m not sure what my father made of the stack of foil wrapped cakes that I presented him with that evening but I have to say I enjoyed the Marmalade Loaf and Dundee Cake enormously. I’m not a fan of candied peel so would probably reduce this in the Dundee and up the citrus zest to compensate. The fruitcake initially tasted a little bland to me, perhaps the memory of the extraordinarily rich Christmas Cake is still fresh and spicy in my mind, but I found that after a day or two the flavours had matured and it was quite lovely. The Cherry Cake was hit with lots of people, which surprised me, I had many comments saying it was a favourite out of them all.


Jane’s Fruit Cake

May Berry’s Baking Bible

200g softened Butter

350g light muscovado Sugar

3 large eggs

450g wholemeal self raising flour

150ml Buttermilk

350g sultanas

350g currants

50g flaked almonds for sprinking

Preheat oven 140C, grease a 23cm/9” deep round tin and line the base and sides with parchment.

The directions in Mary’s books sometimes seem a little brief; often just mix all the ingredients till combined. As I use my Kitchenaid (but the principle is the same with a handheld electric whisk) I follow the sequence dictated in many US recipes, although admittedly these tend to be for pound cakes rather than fruitcakes. Anyway, my method of mixing below:

Beat the sugar and butter until creamed – approx 3 mins on high speed

Add flour and buttermilk in alternate batches, ending on the flour and mix until incorporated

Fold in the fruit and mix well

Spoon into the prepared pans and sprinkle with the flaked almonds

Bake for 3 – 3 ½ hours or until a skewer inserted into the centre comes out clean. Leave to cool in the tin.

Wrap in more parchment and foil to keep moist.



English Cherry Cake

Mary Berry’s Baking Bible

200g glace cherries

275g self raising flour (I used wholemeal)

75g ground almonds

2 tsp baking powder

225g softened butter

225g caster sugar

4 large eggs

Oven 160C/Fan 140/GM3

Grease and line 8” deep round cake tin

Quarter the berries and wash and dry thoroughly

Beat sugar and butter until light and creamy, add the eggs one at a time scraping the bowl after each addition.

Add in the flour and mix well

Fold cherries into the mixture and spoon batter into the tin, leveling the top with the back of a spoon.

Bake for 1 ½ -1 ¾ hours

Leave to cool for 10 mins in the tin then turn out, peel off the parchment and allow to cool completely on a rack.


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Crack Open the Cardamom

January 31, 2010


I bookmarked this recipe for a Cardamom Citrus Cake on Good Life Eats before the new year, I’ve used cardamom a few times recently in various cakes and am quite taken with it. I’m always on the lookout for Bundt recipes and I had yet to use the new rose tin my sister gave me as a Christmas gift.


I also came across a Nordicware Sunflower tin in a sale whilst on a trip to the Cotswolds and seeing as the pestle and mortar were going to be in use to grind the cardamom I wanted to make the most of it and so chose the Black Pepper and Spice Cake from Cake Keeper Cakes to christen this one. My post Christmas baking lull was broken by an early Sunday morning and I set about greasing the tins. This is not easy with the patterned Bundt tins – particularly the Rose. I learned for later use to melt a small about of butter and brush over the tin to ensure you get into all the ridges and don’t end up with globs of butter stuck to the outside of the finished cake.

Opinions from the recipients on the cakes were divided – but only in so far as which was their favourite. I think the Cardamom was mine, but the shape of the tin made the filling layer difficult to distribute easily and it ended up being too thick in places, a more regular shaped tin would’ve been better for this particular cake. I may also up the zest a little, the oranges I’ve been using recently haven’t had that much a zing. As I’ve been doing with most cakes recently I’ve reduced the sugar, I’ve put the original amounts in brackets, but I really don’t think it needs it. I’ve put in metric weights for the dry ingredients but find it easier to continue to use cups when measuring wet ingredients.

Citrus Cardamom Bundt Cake
Adapted from Good Life Eats

450g flour

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking sodaBulleted List

3/4 teaspoon salt

175g (225g) granulated sugar

90g (112g) brown sugar

zest of 1/2 large orange

150g butter, softened

1/2 a vanilla bean split open and seeded or 1 teaspoon vanilla

3/4 teaspoon ground cardamom

3 eggs

1 1/2 cup buttermilk (original recipe called for sour cream)

Filling

zest of 1/2 large orange

100 (112g) cup brown sugar – I used a mixture of light and dark brown as this was all I had

1 teaspoon cinnamon

½ teaspoon ground cardamom

Preheat oven to 180C, grease and flour your tin.

Place the ingredients for the filling in a small bowl and rub the zest through the sugar and spice mix so that the oils from the zest release.

Put flour, baking powder, baking soda, salt, and cardamom in a bowl and set aside.

Beat Sugars and butter till fluffy – about 4 minutes in a stand mixer then add the vanilla and eggs. Continue beating for two minutes scraping down the sides of the bowl a couple of times.

With the mixer on slow add a third of the flour, followed by half the buttermilk, then repeat, ending with the last of the flour.

Spread half the batter into your prepared pan, sprinkle with the filing mixture and then cover with the remaining batter.

Bake for 50 – 60 minute, cook for 20 minutes in the tin on a cooling rack before turning out to cool completely.

Black Pepper and Spice Cake

Cake Keeper Cakes p106

1 ¼ cups buttermilk

3 Large eggs – room temperature

1 tsp vanilla extract

300g flour

1 tsp baking powder

1 tsp bicarbonate of soda

½ tsp salt

2 tsp cinnamon

1 tsp ground cardamom

½ tsp ground cloves

1 tsp ground black pepper (I would use more next time)

112g unsalted, room temp or softened butter

225g sugar

(The original recipe also has 1 cup of toasted walnuts, cooled and chopped which I omitted. There’s also a lemon glaze – 1 cup icing sugar and 2 tbsp lemon juice, combined and drizzled over the cooled cake which I didn’t bother with so I added the zest of a lemon to the creamed butter and sugar)

Preheat oven to 180C, grease tin and dust with flour.

Whisk buttermilk, eggs and vanilla in a large jug.

Combine flour, nuts if using, baking powder, bicarb, salt and spices.

Cream butter and sugar for about 3mins on high speed until light and fluffy, scraping down the sides a few times.

On low speed add 1/3 of the flour, half the buttermilk mixture and repeat, ending with flour, scrape the sides of the bowl between additions and mix for 1 minute after the last addition.

Add to prepared pan and bake for 40 – 45 minutes, cool in the pan for 5 minutes before turning out onto a rack to cool completely.

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Gin in the AM (and another bundt)

December 6, 2009


Not hair of the dog but an ingredient in the mincemeat I made this morning in preparation for mince pies.

Another Sunday, another 4am start and another few hours spent in the kitchen. The idea for gin and the base recipe I used came from a friend who kindly gave me a taste of her batch earlier in the week. I am a little scared of mince pies as pastry is my baking nemesis. Last year, full of good intentions, with family coming to visit, my Christmas Eve baking session ended up in the bin. Luckily I had some shop bought ones in the cupboard and when people arrived the house at least smelled of fresh, home-baked mince pies (and no, I didn’t try and pass them off as my own!).

There was something very therapeutic about chopping the apples whilst listening to yet more torrential rain. The high point of the morning was adding a little of the cooling (pre-gin) mixture to my porridge. The finished product is sat, in jars, maturing and waiting for me to be brave enough to attempt the pastry.

This weekend I also put my Christmas decorations up, fed the Christmas cakes again and had a little slice of the test cake – delicious. I love this time of year.

As the mincemeat didn’t call for me to use the kitchenAid I of course had to bake something else too. I went with Dorie Greenspan’s ‘All-in-One Holiday Bundt’ crammed full of cranberries, pumpkin, apple, nuts and spices, it’s just delicious.

Mincemeat

Makes about 1 1/2 large kilner jars
200g muscavado sugar
175g butter
Juice and Zest of 3 oranges (approx 200ml)
Zest of 1 lemon
Heaped tsp mixed spice
1 tsp ginger
1/2 tsp cloves
1/4 tsp freshly ground nutmeg

750g Bramley Apples finely diced (approx 4)
340g currants
340g raisins
200g dried cranberries

Put butter, sugar, orange juice and spices in a pan, heat slowly until smooth, add apple, zests, dried fruits and bring to the boil, reduce to a simmer for 10 – 15 mins or until the apples are soft. Allow to cool then add the gin …. and a bit more … and go on just a bit more. I added a lot of gin … I will let you know how it turns out in a few days!



All-in-One Holiday Bundt Cake
from Dorie Greespan’s ‘Baking, From my Home to Yours’

300g plain flour
2 tsp baking powder
1/2tsp bicarb
2 tsp cinnamon
1/4 tps freshly grated nutmeg
1 1/2 tsp ground ginger
135g unsalted butter at room temperature
1 cup sugar (I reduced to 3/4’s)
1/2 cup (packed) light brown sugar (I used reduced this too, to about 1/3 cup, not packed)
2 large eggs at room temp
1 tsp vanilla extract
1 1/4 cups pumpkin puree
1 large apple, peeled, cored and finely chopped
1 cup cranberries, halved
1 cup pecans roughly chopped (I used walnuts).

Butter and flour your bundt tin and preheat the oven to 175C
Mix flour, spices and raisin agents in bowl
Mix butter and sugars until light and fluffy (approx 5 mins) at medium speed
Add eggs one at a time, beating for 1 min after each addition
Add vanilla
Reduce speed and add pumpkin and apple – Dorie points out at this point not to worry if your mixture looks curdled – mine did!
On low speed add the dry ingredients but do not over mix
using a spatula stir in cranberries and nuts – spoon into pan and smooth the top with a rubber spatula.
Bake for 60 – 70 mins, leave to cool in tin for 5 mins before turning out onto a wire rack.