Pumpkin Cranberry Bundt Cake

Here we are in rainy November. A good time for a moist, flavorful cake, I think. This one fits the bill perfectly. I've made it for a number of years and have never been disappointed. Full of the season's flavours, it could even be considered "healthy" with the use of whole wheat flour.

Pumpkin Cranberry Bundt Cake

2 cups whole wheat flour (or use 2 1/4 cups all-purpose flour)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (fresh is best)
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 1/2 cups sugar
1 cup canned pureed pumpkin (not pie filling)
1 cup fresh cranberries (or frozen and thawed), coarsely chopped

Preheat oven to 350F degrees. Butter and flour an 8 cup Bundt pan. 

In a large bowl, combine the flour, spices, baking soda and salt. Stir to combine and set aside.

In a smaller bowl, whisk the eggs until foamy (you could certainly use a mixer for this.) Add the sugar, then the oil and pumpkin and mix until well blended. 

Add the pumpkin mixture to the flour mixture and stir just until combined. Gently stir in the cranberries. Pour batter into the prepared Bundt pan. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, then turn out onto a rack.

Dust with icing sugar to serve, or make a glaze with maple syrup, a little soft butter, and icing sugar. (I made a glaze.)