I had leftover pumpkin puree in my fridge, plus a couple of bags of cranberries I bought early in the season out of excitement but without any plans for them. So I found this recipe, which I had printed last year when in a similar cranberry-surplus scenario but never made. Since my hurricane cake was such a success I decided to give this a go. The recipe mentioned a crumb topping but I didn't have that page, so instead I pulled out the handy ATC Baking Cookbook and chose a glaze from there. I went with almond, which wasn't an exact fit (the cake has walnuts in it) but worked well. When I make it again I'm going to sub pecans for the walnuts and figure out how to do maple glaze.
What, it's got a fruit and a vegetable in the title, it's still healthy right?
I'm officially into bundt cakes now. The test kitchen book has several recipes including an apple one and a "tunnel of fudge" one I need to try.