2 1/4cupswhite whole wheat flourplus additional for dusting pan
1/4teaspoondried orange peel
1 1/4cupscanned solid-pack pumpkinnot pie filling
12Tablespoons3/4 cup unsalted butter, softened and cut up
1 1/4cupsturbinadoraw sugar
1cupwhite chocolate morselsthe real deal!
Preheat oven to 350 degrees Fahrenheit. Prepare your bundt pan by greasing well and flouring. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ground ginger, orange peel, and salt. Set aside.
In a medium bowl, whisk together the pumpkin, buttermilk, and vanilla extract. Set aside.
In the bowl of a stand mixer fitted with a paddle, cream the butter and sugar. Beat for 3-5 minutes.
Once nice and fluffy, beat in the eggs, one at a time, until each is incorporated.
With the mixer on medium-low, blend in the dry and wet ingredients, alternating additions so that you start with dry and end with dry (dry, wet, dry, wet, dry). Mix until just incorporated.
Remove bowl from mixer and stir in the white chocolate and dried cranberries.
Spoon into the prepared bundt pan and bake for 45-50 minutes, or until a cake tester inserted in the middle of a section comes out clean.
Cool in the pan for 15 minutes.
Run a butter knife around the edges to be sure they're loosened, then put a wire rack over the top of the pan and invert. If the cake does not easily come out, set it back upright and let it cool for 5-10 more minutes before trying again.
I didn't get to plate mine in a pretty manner, but my plan was to just dust with confectioners sugar.