This pumpkin dessert was liked a little more by my family compared to the previous scones or cupcakes/muffins. Thank god because I didn't want to finish the entire bundt myself, even though I halved the recipe (which is why it looks a little funny and short). I really liked the texture of the cake and was glad I omitted the apples. As nice as apples in desserts sound, I find that they add sogginess, which eventually leads to questions like 'eww, why is this cake raw?' and me replying, 'it's not raw, it's apples'. Since there was already so much pumpkin puree in this, I decided that any more moisture would scare my family away. I also used dried instead of fresh cranberries to keep the wetness down. Overall, I really enjoyed this cake, which would have surprised me a year ago when I wasn't exactly open to the idea of pumpkin in desserts... I blame the pumpkin pie!
Thanks to Britin of The Nitty Britty for choosing this recipe!