Pumpkin Cranberry Bundt Cake
Preheat the oven to 350. Spray a bundt pan generously with non-stick spray.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and brown sugar for 3 minutes. Beat in the eggs, one at a time, then the vanilla, and beat for another 2 minutes.
In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves and orange peel. In a separate bowl, whisk together the milk and pumpkin.
With the mixer on low, add the dry ingredients in three additions, alternating with the pumpkin/milk mixture, starting and ending with the dry ingredients, just until moistened. Stir in the cranberries.
Spoon the batter into the pan. Bake for 50-60 minutes, until a skewer comes out clean, and the top is golden brown and cracked. Cool in the pan for 15 minutes, then turn out onto a wire rack; cover loosely with a clean kitchen towel and cool completely. Dust lightly with powdered sugar before serving.
Recipe from Curly Girl Kitchen