Dorie's All-In-One Holiday Bundt Cake

Directions

1. Position a rack in the center of the oven and preheat to 350°F. Thoroughly butter a 9- to 10-inch (12-cup) Bundt pan. Do not set the pan on a baking sheet so that heat can circulate through the tube.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ground ginger (if using; save fresh ginger for later).
3. In a stand mixer fitted with the paddle attachment (or using a hand mixer in a large bowl), beat the butter, sugar, and brown sugar on medium speed until light and fluffy. Add the eggs one at a time, beating for 1 minute after each addition. Mix in the vanilla. Reduce speed to low and add the pumpkin, chopped apple, and grated fresh ginger (if using); the batter may look curdled. With the mixer still on low, add the dry ingredients and mix just until combined. Fold in the cranberries and pecans with a rubber spatula. Scrape the batter into the prepared pan and smooth the top.
4. Bake for 60 to 70 minutes, until a thin knife inserted into the center comes out clean. Transfer the pan to a wire rack and let cool for 10 minutes, then invert the cake onto the rack to cool completely.
5. Just before serving, dust the cake with confectioners' sugar or drizzle with maple syrup icing. To make the icing: sift 6 tablespoons confectioners' sugar into a bowl, stir in 2 tablespoons maple syrup, then add more syrup a little at a time (about ½ tablespoon more) until the icing runs smoothly off a spoon. Place the cooled cake on wax paper and drizzle the icing over it. Let the icing set for a few minutes before serving.