Pumpkin cake with cranberries. Christmas cupcake with pumpkin, nuts and cranberries

Baking can be not just tasty, but also healthy! This wonderful pumpkin cranberry muffin is a prime example of this. Yes, it’s bright: look at what a warm brownish-red color it is thanks to pumpkin puree and spices, with ruby ​​splashes of cranberries!

A pumpkin-cranberry cake has gathered a friendly company of seasonal products that perfectly strengthen the immune system in autumn and winter: cranberries, walnuts, pumpkin, apples, ginger and cinnamon! A slice of spiced cupcake with hot tea is the best warming agent on a cloudy autumn or frosty winter day. This recipe reminded me a little of the same huge, tasty and fragrant Greek apple muffin with orange juice and walnut muffin with apple juice.

According to this recipe, a very large, fragrant and tasty cupcake is obtained - enough for everyone to drink tea in the evening, and in the morning, take it to school with you, take it to work, and treat your friends!

Thanks for the idea Ayn :) https://www.aynmark.com/archives/115

I got a large cupcake in a mold with a hole and 5 small ones in silicone molds.

Ingredients:

• 400 g pumpkin puree (the brighter and sweeter the pumpkin, the better);
• 0.5 cup applesauce (about 80 g);
• 110 g butter;
• 275-300 g of sugar (one and a half cups or a little less);
• 3 egg whites;
• 450 g flour (3.5 cups with a volume of 200 ml);
• 10 g baking powder (1 tablespoon);
• 1 teaspoon baking soda (no top)
• 1 teaspoon ground cinnamon;
• 0.5-1 teaspoon of ground dry ginger;
• 0.5 teaspoon ground cinnamon;
• ¼ teaspoon salt;
• Vanillin or a bag of vanilla sugar on the tip of a teaspoon;
• 100-150 g fresh cranberries;
• Half a cup of shelled walnuts.

How to bake:

Wash and dry cranberries. We chop the nuts.

If you have prepared pumpkin puree in advance - great. It can be made immediately in a large portion, and then stored in the refrigerator for 4-5 days or even frozen. To make pumpkin puree, you need to peel it, cut it into small cubes, pour it into a saucepan, on the bottom of which a little water is poured, and simmer under a lid until soft over low heat. Then drain the remaining water (and if it boils away in the process, add it in time so that it does not burn), cool the pumpkin and puree with a blender. You can also use a crusher for mashed potatoes, but a blender gives a more delicate texture.

You can buy applesauce ready-made or make it yourself by peeling apples (1.5-2 pieces) and rubbing them on a special grater.

Mix pumpkin puree with applesauce.

And in another bowl we combine all the dry ingredients, except sugar: sift the flour together with soda and baking powder, add cinnamon, ginger, cloves, salt and vanilla.

In a third, larger container, beat softened butter and sugar for 30-60 seconds together with vanilla sugar (if you use it instead of vanillin).

Then add egg whites at room temperature and beat for another 5 minutes.

The mass will become tender and lush, like a cream.

We add to the whipped mass in turn: part of the dry mixture - part of the pumpkin-apple puree - again the dry mixture. In 3-4 passes, mix in all the ingredients.

It turns out quite thick, but lush dough of a light orange hue.

Pour nuts and berries into the dough, mix again.

Lubricate the cake mold with sunflower oil and lay out the dough. I use paper molds in silicone molds.

We put the cake in the oven, preheated to 170-180C. Bake on medium. Small cupcakes are baked for 40-50 minutes; large - from 1 hour to 1 hour 10 minutes. Times may vary between ovens, so test the cake with a wooden skewer. If it is dry and the top of the cake is golden brown and slightly cracked, the cake is ready.

Cut the pumpkin muffin with cranberries into slices and try.

Ingredients:

Wheat flour of the highest grade - 450 grams

Pumpkin puree - 400 grams

Sugar - 300 grams

Cranberries - 150 grams

Applesauce - 120 grams

Butter - 110 grams

Walnut - 100 grams

Egg white - 3 pieces

Orange peel - 1 tablespoon

Ground cinnamon - 2 teaspoons

Dough baking powder - 1 teaspoon

Baking soda - 1 teaspoon

Dry ground ginger - 1 teaspoon

Cardamom - 1 teaspoon

Nutmeg - 0.5 teaspoon

Table salt - 0.25 teaspoon

To prepare this fragrant, juicy and very tasty cake, we need the following products: premium wheat flour, natural pumpkin and apple puree (sugar free), butter (at least 72% fat), egg whites, cranberries (fresh or frozen), shelled walnuts, granulated sugar, orange peel, baking powder and baking soda, salt, vanillin. From aromatic additives, I use ground spices: cinnamon, cardamom, nutmeg and ginger. For the icing, which we will then cover the finished Christmas cupcake with, we will take orange juice, sugar and powdered sugar.

Immediately turn on the oven to 180 degrees. Sift 450 grams of premium wheat flour into a separate bowl, add 1 teaspoon of baking powder and baking soda, as well as spices - cardamom, cinnamon, ginger, nutmeg and a pinch of vanilla. Mix everything thoroughly and again sift through a fine sieve. Dry cake mix prepared

We sort the berries, wash them and dry them thoroughly with paper napkins or a towel. If using frozen cranberries, let them thaw.

Let's start making the dough for the Christmas cake. In a large bowl or bowl, put 110 grams of soft butter (take it out of the refrigerator in a few hours) and add 300 grams of granulated sugar.

Rub the butter with sugar for a few minutes, then add 3 egg whites.

Beat everything together until the sugar crystals are almost completely dissolved, and the mass itself becomes airy and lush. I beat with a mixer at the highest speed for 7 minutes. Then add chopped orange zest (from one large orange) and continue to beat the mixture for another 3 minutes. Tip: it is advisable to grind the zest with sugar before mixing it with butter. In this case, the crystals will serve as a kind of abrasive and the essential oils from the zest will stand out to the maximum.

The result is a fluffy, tender, smooth and very fragrant mass.

Add the dry spice mixture from step 2 to it and stir it in with a spoon or spatula.

When the flour is completely moistened, it's time to add two types of puree - pumpkin and apple. By the way, they can be easily prepared at home: bake pumpkin slices in the oven until soft, then rub through a sieve or puree with a submersible or stationary blender. Apple is prepared in the same way, only the whole fruit is baked, after which we take out the pulp with a spoon and grind it. Do not forget that the weight is already indicated in the form of puree!

Mix everything until smooth, then add chopped nuts. We mix them into the dough.

At the end, carefully introduce cranberries into the fragrant orange dough so that they do not burst.

That's it, the dough for the Christmas cupcake is ready - it's time to bake it.


To do this, take a suitable baking dish and lightly grease it with odorless vegetable oil. You can grease with butter, but in this case it is important to additionally sprinkle the form with wheat flour. We spread the dough in the form, leveling it with a spoon or spatula.

We cook in a preheated oven at an average level of 50-70 minutes at 180 degrees. The cooking time depends on the size of your dish and the characteristics of the oven. Readiness is checked with a wooden skewer or toothpick, which should come out of the dough dry.

We let the finished Christmas cake stand in the form for about 10 minutes, after which we take it out and let it cool down while we make the icing.


For the glaze, squeeze the juice from the orange - we need only 70 milliliters.


Pour the juice into a saucepan or a small saucepan, pour 5 tablespoons of sugar into it. Boil everything together over medium heat for about 2 minutes after boiling, not forgetting to stir.

Remove the pan from the stove and cool the orange syrup until warm (not hot). Then add 5 tablespoons of powdered sugar and mix everything thoroughly until the powder dissolves.

The result is a moderately thick glaze.

Drizzle warm cake with orange icing. First one layer, and when it seizes, the second or third ... and until the icing runs out. Let the cake cool completely and enjoy.

Pumpkin, cranberries, apples, nuts, cinnamon... From the composition, it is not difficult to guess that this cake is actually intended for Thanksgiving. But since We don’t have such a holiday, I recommend waiting for the New Year holidays and baking it. But by the way, you can arrange for yourself or your guests a "holiday every day" and bake this cupcake without waiting for a reason. Juicy, moist (but not sticky!), fragrant, bright - this is all about this cupcake. Quite a holiday option, I tell you. Bright color from pumpkin, juiciness from it and from apples (eaters asked what I soaked it with!), aroma from spices and nuts, cheerful cranberries exploding in your mouth ... Great cupcake! Quite an alternative to Christmas. Why not? And yes, you don't have to wait a month.

All-in-one holiday bundt cake

Recipe from Dori Greenspan's book

1 american cup = 240 ml

What do you need:
2 cups flour
2 tsp baking powder
1/2 tsp soda
2 tsp cinnamon
1/4 tsp nutmeg (freshly grated is preferred)
a pinch of salt
1.5 tsp grated fresh ginger (or 1 tsp dry ground)
140 g butter, room temperature
1 cup sugar
1/2 cup brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
1+1/4 cups pumpkin puree*
1 large apple, peeled and finely chopped
1 cup cranberries, halved or just coarse**
1 cup pecans (or walnuts), coarsely chopped

*The recipe calls for unsweetened canned pumpkin puree. We don’t have this in stores (unless it’s baby food), and it’s quite easy to make it yourself. So I made my own puree. I took a frozen pumpkin (diced) and stewed until soft, after which I pureed it with a blender.

** cranberries in "any Americas" are found large, so if you come across one, cut it in half. If domestic, cutting is not necessary. I used frozen cranberries. You can take dried, for example.

***bonus tip from me about fresh ginger: it is not stored in the refrigerator for a very long time (gradually wrinkling and drying out), but it is not used very intensively, it is convenient to clean it, cut / break it into large pieces-sprouts and ... freeze! When you need fresh ginger, we take out and three on a grater (well, or cut, depending on where). I spied on some imported TV show.

For glaze:
6 tbsp powdered sugar
2 tbsp maple syrup (or replace with any other liquid of your choice - water, lemon or orange juice, etc.)

What to do:

You will need a round shape with a hole 22-25 cm d. Tip from Dory: when baking, do not place the round dish on a baking sheet, put it on a wire rack, this will allow air to circulate better, including in the central hole of the form. Preheat the oven to 180°C.

1. Mix together flour, baking powder, soda, cinnamon, nutmeg and, if using dry, ginger. Sift and mix well.
2. Beat butter with both types of sugar until fluffy. Add eggs one at a time, mixing thoroughly after each. Add vanilla extract.
3. Reduce mixer speed and add pumpkin puree. Then add finely chopped apple and chopped ginger (if using fresh).
4. At the lowest speed of the mixer, gradually add dry ingredients, mix until combined. At the end, add nuts and cranberries and mix with a spatula.
5. Lubricate the form with oil (I also sprinkled it lightly with flour) and lay out the dough. Bake for 60-70 minutes on a wire rack at 180°C. Readiness to determine with a toothpick. Cool the finished cake first in the mold, then remove and cool on a wire rack.
6.For the glaze, mix the sifted icing sugar and maple syrup. You may need more or less syrup or powder. Add to desired consistency. Drizzle frosting over cooled cake and garnish with confectioner's sugar or nuts/berries, etc., if desired.