Yield: 16 servings

Preparation time: 29 minutes
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Cake:

2 3/4 cups cake flour (not self-rising)
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
3 eggs 1 cup solid-pack pumpkin puree
1 teaspoon vanilla extract
1 cup milk
1 cup sweetened dried cranberries, coarsely chopped

Glaze:

1 1/2 cups confectioner's sugar
1 tablespoon light corn syrup
6 - 7 teaspoons lemon juice Lemon peel and pumpkin pie spice, for garnish, if desired

Cooking time: 55 minutes
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Heat oven to 350 degrees F. Butter and flour a 12-cup bundt pan. Set aside.

In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.

Beat butter until smooth. Add sugar; beat until fluffy. Beat in eggs, one at a time, beating well after each addition. Add pumpkin and vanilla. Beat until combined.

On low speed, beat flour mixture into butter mixture in three additions, alternating with milk. Beat 2 minutes on medium-high. Fold in cranberries. Spoon into prepared pan.

Prepare Glaze:

In a small bowl, mix together confectioners' sugar, corn syrup and lemon juice until smooth. Drizzle over top of cake and allow to drip down the sides. Garnish with lemon peel and pumpkin pie spice, if desired.ke at 350 degrees F for 55 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pan on wire rack for 20 minutes. Run a knife around edge of the pan. Turn out; cool completely.

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