All-In-One Holiday Bundt Cake

cooking.nytimes.com

Gaby Polanco Davila

1 ¼ sticks (10 tablespoons) unsalted butter, at room temperature, plus more for the pan

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

2 teaspoons ground cinnamon

¼ teaspoon grated nutmeg

Pinch salt

1 ½ teaspoons grated fresh ginger (or 1 teaspoon ginger powder)

1 cup granulated sugar

½ cup packed light brown sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 ¼ cups canned unsweetened pumpkin purée

1 large apple, peeled, cored and finely chopped

1 cup cranberries, halved or coarsely chopped

1 cup pecans, coarsely chopped

Maple icing (optional; see Note)

Directions at cooking.nytimes.com

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