'Great American Baking Show' Winner Vallery Lomas

Winner of the "Great American Baking Show" and self-taught baker Vallery Lomas shares her favorite holiday recipes, including some from her new book Life is What You Bake It.

 This segment was guest-hosted by Kerry Nolan 

Pecan Bundt Cake

 Nonstick baking spray with flour

3 cups (375g) all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

1½ cups (3 sticks/339g) unsalted butter, room temperature

1½ cups (300g) packed light or dark brown sugar

4 large eggs

1 teaspoon vanilla extract

2 cups (240g) roughly chopped pecan pieces, toasted

¾ cup (180g) canned crushed pineapple, in its own juice

½ cup golden raisins

1. Preheat the oven to 325°F and place a rack in the middle of the oven. Spray a 12-cup Bundt pan with baking spray.

2. In a large bowl, combine the flour, baking powder, and salt. Whisk to combine.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium speed until light and fluffy, about 4 minutes.

4. Add the eggs, one at a time, beating until each is incorporated before adding the next, about 2 minutes total. Add the vanilla.

5. Reduce the speed to low and add the flour mixture. Mix until just combined. Use a rubber spatula to scrape the bottom and sides of the bowl as needed.

6. Stir in the pecans, pineapple, and raisins. Pour into the prepared pan and bake until a cake tester inserted deep into the cake comes out completely clean, 1 hour to 1 hour 15 minutes.

7. Let the cake cool in the pan on a cooling rack for 10 minutes. Invert the pan to release the cake and allow the cake to cool completely before slicing and serving.

STORAGE

This cake can be stored, covered, at room temperature for up to 1 week.

This recipe is excerpted from 'Life is What You Bake It' Courtesy of Clarkson Potter Publishers