Save Room for Dessert…Nutty Pumpkin Bundt Cake with Cranberries

This is my first pumpkin cake of the season, and it’s one of my favorites.  Anytime I can combine three of my favorite things into one moist & spicy cake, I’m a happy camper.  In this pumpkin cake, there are cranberries, which add a lovely tartness, not to mention gorgeous ruby color, and the toasted pecans add a wonderful texture.  I’ve used various glazes for this cake, one favorite being cream cheese, but today I decided upon a simple vanilla glaze.  Enjoy!

Nutty Pumpkin Bundt Cake with Cranberries
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
4 eggs
1 1/4 cup sugar
3/4 cup brown sugar
1 cup oil
1-15 ounce can pumpkin puree
1 1/2 cups toasted and coarsely chopped pecans
1 1/2 cups cranberries, coarsely chopped

Preheat oven to 350 degrees.
Butter and flour a Bundt pan; set aside.
In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
Beat eggs and sugar together for 3 minutes; mix in oil, then pumpkin puree.
Stir in pecans and cranberries.
Add flour mixture.
Pour batter into prepared Bundt pan.
Bake for 55 minutes at 350 degrees.
Allow to cool in pan for 10 minutes, then invert, allowing to cool completely before glazing.

Vanilla Glaze
1 tablespoon unsalted butter
4 tablespoons whole milk
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
Microwave butter and 4 tablespoons milk until butter melts.  Stir in vanilla and salt.  Add powdered sugar and stir until smooth.  If glaze is too thick, add additional milk until desired consistency is reached.