Colorful leaves dancing in the cool, blustery winds of fall make us think of rich, spicy treats made with iconic autumnal ingredients. Based on our Lavender Pumpkin Cranberry Bread recipe, this Lavender Pumpkin Bundt Cake is a deliciously sweet treat for cozy, holiday festivities. And, left-over slices (if there are any!) are the perfect accompaniment to a hot cup of tea on a rainy afternoon.

Lavender Pumpkin Bundt Cake

2 1/2 cups sugar
1 cup vegetable oil
3 large eggs, room temperature
3 cups flour
2 teaspoons baking soda
3 tablespoons Organic Culinary Lavender (4 T if you love lavender like we do!)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup dried cranberries
1/2 cup coarsely chopped pecans
1 can (15 ounces) pumpkin
powdered sugar for dusting

Step 1 — Preheat oven to 350° and grease a 10 inch fluted tube or Bundt pan.

Step 2 — In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition.

Step 3 — Combine flour, baking soda, cinnamon, nutmeg, salt, cloves, lavender, cranberries and pecans.

Step 4 — Add the dry ingredients to the egg mixture in small portions alternately with the pumpkin. Combine well after each addition.

Step 5 — Transfer to the greased pan and bake 60-65 minutes or until toothpick inserted in the center, comes out clean.

Step 6 — Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely.

Step 7 — Dust with powdered sugar, decorate and serve.

Decorating can be as simple or elaborate as you fancy. For a holiday gathering the center of the cake creates an ideal space for a small cup to contain just about anything — flowers, greens, holly, fall leaves, etc. Fancifully decorated it could even be the centerpiece of your festive table!