“This holiday recipe comes from the baking expert Dorie Greenspan. She calls it “all-in-one” because it includes elements from both Thanksgiving and Christmas: pumpkin, nutmeg, cranberries and ginger. It’s really the perfect dessert for either feast, or any occasion in between,” writes Moskin in her introduction.

Both our friends, who were with us this past weekend, as well as Costas, who loves all kinds of moist and nutty cakes, agreed that this is a real treat!

It is very easy to make, especially if you bake it in two long cake pans, as I did, instead of the more elaborate but tricky Bundt pan.

No glaze is necessary, but if you happen to have some lemon curd it is a lovely addition!

Makes 2 long Cake Pans (more than 12 servings)

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

Fine zest from 1/2 lemon (optional)

2 teaspoons ground cinnamon

¼  teaspoon grated nutmeg

Pinch salt

2 large eggs, at room temperature

1 cup granulated sugar

½ cup packed light brown sugar

¾ cup light olive oil, plus more for the pan

2 teaspoons grated fresh ginger

1 ½  cups mashed baked butternut squash or pumpkin (or canned pumpkin purée)

1 cup cranberries, coarsely chopped

1 cup shelled pistachios (unsalted)

Lemon Curd for serving (optional)

Heat oven to 350 degrees with a rack in the center. Lightly oil two long  (6-cup) cake pans, preferably lined with parchment paper.

In a bowl whisk together the flour, baking powder, baking soda, lemon zest (if using) cinnamon, nutmeg, and salt.

Working with a stand mixer, preferably fitted with a whisk attachment, or using a hand mixer in a large bowl, beat together the eggs and both sugars at medium speed until light and fluffy, 3 or 5 minutes. Add the olive oil and grated ginger and beat for 2 minutes more.

Reduce the speed to low and add the squash or pumpkin. Don’t be concerned if the batter looks curdled. Add gradually the dry ingredients, mixing only until they are incorporated. With a rubber spatula, stir in the cranberries and pistachios. Scrape the batter into the pans and smooth the top.

Bake directly on the oven rack for about 50 minutes, or until a thin knife inserted into the center of the cake comes out clean.

Transfer to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack. Serve in thick slices with Lemon Curd, if you like.

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