It's full of cinnamon, nutmeg, and ginger...fall spices that I adore. And diced apples, fresh cranberries, pumpkin puree, and pecans. All of the flavors of our favorite holidays (Thanksgiving and Christmas!) are in there. What's not to love?! As is the case with all bundts, this one is very simple to put together. Britin, of The Nitty Britty, made a great choice...it's probably what I woudl have chosen, if I didn't happen to be the 251st person in the recipe rotation!
Anyway, I'm very thankful that Laurie has given us permission to bake the recipes out of sequence this month. I wouldn't have had time to make (or acquire the ingredients for) the Chocolate Caramel Chestnut Cake this week, but I could throw this together in my spare time Sunday night. If you visit the other TWD bakers this month, you'll see that we're all probably baking out of sequence, which I think will be pretty fun and interesting. You'll notice in my pictures that I didn't make the maple icing... and that's because this beautiful bundt is going in the freezer for a future date.
There it is, all wrapped up. I loved the scent of this bundt baking, but it's killing me to not know what it tastes like! I'm keeping it for any number of upcoming holiday events. It might end up at CUB's Thanksgiving potluck, or I might keep it myself for our Thanksgiving dinner. I can't decide. But I do have plans on making another batch of the batter and baking it in my mini loaf pans for Christmas gift. Yum!