Pumpkin Cranberry Cake Recipe

Pumpkin Cranberry Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter and flour a 9 inch (23 cm) square baking pan.

Place the pecans on a baking sheet and bake for about 6 to 8 minutes or until lightly browned and fragrant. Remove from oven, cool completely, and then coarsely chop.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground allspice, and ground ginger.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and vanilla extract and beat until light and fluffy (2 - 3 minutes). Add the eggs, one at a time, beating until incorporated. Scrape down the sides and bottom of the bowl as needed. Add the flour mixture (in three additions) alternately with the pumpkin puree and milk (in two additions), beginning and ending with the flour mixture. Beat only until the ingredients are incorporated. Beat or stir in the chopped pecans and dried cranberries. Spread the batter into the prepared pan and bake for about 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool completely before frosting.

Cream Cheese Frosting: In the bowl of an electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and cream cheese until smooth. Add the powdered sugar and vanilla extract and beat until light and fluffy (about 2 minutes). Scrape down the sides and bottom of the bowl as needed. 

Frost the top of the Cake and, if desired, sprinkle with toasted pecans or pumpkin seeds.

Cover and store the cake in the refrigerator for about 3 to 4 days, or it can be frozen. Serve cold or bring to room temperature.

Makes about 9 servings.

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