One thing I absolutely love about fall time is the farmers markets. Where I live the markets are still thriving and full of colorful fruits (mainly apples) and vegetables. Today, I walked through and enjoyed the array of local produce . .
I was inspired by the beautiful crimson red cranberries. With these, I decided to make a simple pumpkin cranberry bundt cake with a vanilla glaze. Here’s how I did it –
Grease your bundt pan and bake at 325 degrees for about 1 hour and 10 minutes (depending on your oven it could be a little more or a little less)
While that is baking whisk together the glaze.
To make this recipe vegan friendly replace the eggs with apple sauce or bananas and the milk with an alternative such as almond!
I think adding orange zest to either the cake batter or even the glaze would also be a delicious touch!
3 cups flour
2 tsp baking soda
1/4 tsp allspice
1 tsp cinnamon
3 cups sugar
1 cup vegetable oil
1/2 cup water or orange juice
1 cup confectioners sugar
1 tbs vanilla extract
1 tbs milk