This is my version of Nigella's Pumpkin Bundt Cake. My twist is folding in 2 cups whole fresh cranberry to the batter before loading into the bundt pan. This adds a nice bit of acid to some bites as a nice counterpoint to the sweet of the glaze. The recipe is stupid easy and makes it possible to add things to twist it up to your tastes. I really liked the note about using fresh steamed pumpkin in the recipe which I did also.
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