So, are you sick of cranberries yet? Hope not! I love cranberries the whole year but once autumn and winter stroll around, I want to toss them into everything! Apparently Maddy does also considering those Cranberry Apple Sticky Buns were completely her idea. I love that she is using her creativity in the kitchen and Molly is following right along behind her. Molly is much less picky than Maddy and will try almost anything while Maddy needs to sniff things out for a second to determine if she’ll allow it to cross her lips. All three of my girls gave this Cranberry Pear Pumpkin Cake their seal of approval.
Remember earlier in the week I made you all a big batch of Spiced Cranberry Pear Jam? Well, when you have 8 jars of jam, the creative juices get flowing and you find countless ways to use it. Told you I would have a way for you to enjoy yours and here it is. This month the BundtaMonth crew decided that jam would be the theme of our bundt cakes this month. As my idea started forming I was divided between making a pumpkin or sweet potato cake. Looking back, either would have worked with my jam. At the time I felt like I’d been slacking on the pumpkin season recipes so decided that would be the route to go.
With pumpkin as the star I even got to use my adorable little pumpkin bundt cake mold which I had been dying to try out. This was a freebie from a friend looking to clean out some old baking supplies their wife didn’t use anymore. Score! But back to the cake. As you can probably guess, I also knew I wanted to add cranberries. (See? I want to throw them into everything!) However, I couldn’t find cranberry jam. In fact, I don’t think that’s something I’ve ever seen on a shelf. So what’s a baker chick to do? Get jammin’! You know how that went. Very very well indeed. This spiced pumpkin cake is swirled with the sweet tartness of cranberry pear jam and topped with a vanilla bean glaze. Pumpkin, cranberry, pear, and warm spices. This cake is the epitome of an autumn bite!
Now, let’s see what the other BundtaMonth bakers brought to the table.
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Hope to see your jammy bundt cake creations!
One Year Ago: Chocolate Spiced Bundt Cake with Cinnamon Glaze
This spiced pumpkin cake is swirled with homemade cranberry pear jam and topped off with a vanilla bean glaze for a wonderful autumn cake.
- 2 1/2 cups granulated sugar
- 1 cup vegetable oil
- 3 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1/2 cup Spiced Cranberry Pear Jam
- 1 cup confectioners' sugar
- 1-2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste
- Preheat oven to 350 degrees. Spray a 10-cup bundt pan with non-stick baking spray containing flour. Set aside.
- In a large bowl, whisk together sugar, oil and eggs. Set aside.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, salt, ginger and cloves. Add the dry ingredients to the wet ingredients and stir just until moistened. Add the pumpkin and stir just until combined. Do not over mix.
- Add half the batter to prepared bundt pan. Dollop jam over the top of the batter in pan making sure the jam doesn't touch the sides of the pan. Swirl a bit with the tip of a butter knife. Top with remaining batter.
- Bake in preheated oven for 1 hour to 1 hour and 10 minutes or until a tester inserted into the cake comes out clean.
- Remove from oven and let cake cool in pan for 15 minutes. Invert onto a wire rack and remove bundt pan. Cool completely.
- In a small bowl, stir together confectioners' sugar and heavy cream until desired consistency is reached. Stir in vanilla bean paste. Drizzle over top of cooled cake. Serve.
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