Holiday Cranberry Pumpkin Cake

• 2 1/4 cups sugar
• 1 cups freshly cooked pumpkin or (15 ounce) can canned pumpkin
• 2/3 cup oil
• 2 eggs, beaten
• 1 tablespoon vanilla extract
• 2 1/4 cups flour
• 1 cup chopped pecans (optional) or 1 cup walnuts (optional)
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups ocoarsley chopped cranberries
• Glaze
• 1 1/4 cups powdered sugar
• 2 -3 tablespoons of warmed milk
• 2/3 cup coarsley chopped cranberries

1. Preheat the oven to 350u0b0F Spray 1 bundt cake pan or 2 loaf pans with cooking spray.
2. In bowl, combine sugar, pumpkin, oil, eggs, and vanilla; mix well.
3. In large mixing bowl, combine the other ingredients except the cranberries.
4. Make a well in the center of the flour mixture and pour in the pumpkin mixture. Mix well. Fold cranberries into batter and spoon into cake pan.
5. Bake for 1 hour or until cake test done with toothpick inserted in center and coming out clean.
6. Let cakes cook for 10 minutes before removing from pan. Cool completely before applying the glaze.
7. Glaze: In small bowl, combine the sugar and milk until smooth fold in 1/3 cup of the cranberries.
8. Place cake on wire rack with wax paper under rack. Spoon the glaze over the cake to completely cover the top.
9. Sprinkle remaining cranberries on top of glaze.

sugar, freshly cooked pumpkin, oil, eggs, vanilla, flour, pecans, pumpkin pie spice, baking soda, salt, ocoarsley, powdered sugar, milk, coarsley chopped

Taken from www.food.com/recipe/holiday-cranberry-pumpkin-cake-47884 (may not work)