Here's what you'll need:
Preheat the oven to 325 degrees
1 - Decorative Christmas design (12 C) Bundt Pan. I have a Wreath design that I make it in.
Brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It's a no fail release for the most intricate designed Bundt Pans.
2 C Dried Cranberries
3 C Cake Flour
1/2 tsp Cinnamon
1/2 tsp Ground Ginger
20 TBS Butter (2 1/2 sticks), room temperature.
8 oz. Cream Cheese, room temperature.
3 C Granulated Sugar
6 Egg, room temperature
2 tsp Vanilla
1 1/2 C Roughly Chopped Pecans.
Confectioner's Sugar for Dusting.
In a Saucepan on medium heat:
Cranberries
Cover completely with water.
Bring to a Simmer.
Remove from heat.
Cover and set aside.
In a large bowl, sift together:
Flour
Cinnamon
Ginger
Salt
Whisk well and set aside.
In a Stand Mixer with a Paddle Attachment:
Butter
Cream Cheese
Beat for 2 minutes. Scrape sides as needed.
Add:
Sugar
Beat for 5 minutes.
Add:
Eggs, one at a time until each addition is incorporated.
Add:
Vanilla
Beat just to combine.
Add:
Flour mixture.
Beat just until well combined.
Drain Cranberries.
Dry them in Paper Towels,
Add to the Batter.
Mix just until well combined.
Add:
Pecans
Mix just until well combined.
Pour Batter into the Pan.
Bake for 1 1/4 - 1 1/2 hours.
Remove the Pan to a rack to cool for 10 minutes.
Invert the cake onto the rack to cool completely.
Transfer the cake to a Serving Platter.
Dust generously with Confectioner's Sugar.
Serve with Homemade Whipped Cream.
Homemade Whipped Cream:
1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.
Enjoy!
Peace in the Kitchen!
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