1. Preheat & prep pan
   • Center a rack in the oven and preheat to 350 °F (175 °C).
   • Butter a 9–10 inch Bundt pan thoroughly. (Do not place the pan on a baking sheet — the oven’s heat rising into the core helps bake it evenly.)
2. Mix dry ingredients
   • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves (if using), and salt. Set aside.
3. Cream butter and sugars
   • In a stand mixer or with a hand mixer, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 2–3 minutes).
4. Add eggs & vanilla
   • Add the eggs one at a time, beating about 1 minute after each addition until well incorporated.
   • Beat in the vanilla extract.
5. Add pumpkin & apple, then dry mix
   • Reduce mixer speed to low. Add the pumpkin puree and chopped apple — the mixture may look curdled; that’s okay.
   • Still on low speed, gradually add the dry ingredients, mixing only until the flour is just barely incorporated.
6. Fold in cranberries and pecans
   • Using a spatula or wooden spoon, gently fold the chopped cranberries and pecans into the batter.
7. Bake the cake
   • Scrape the batter into the greased Bundt pan, spreading it evenly across the top.
   • Bake in the preheated oven for 60–70 minutes, or until a knife or skewer inserted into the center comes out clean.
8. Cool & unmold
   • Let the cake cool in the pan for about 10 minutes, then invert onto a cooling rack.
   • Cool completely to room temperature.
9. Add icing (optional)
   • On a sheet of parchment or waxed paper, drizzle the cooled cake with maple syrup icing (see instructions below) or simply dust the top with confectioners’ sugar.

Maple Syrup Icing Instructions

• Sift 6 tablespoons of confectioners’ sugar into a bowl.
• Stir in 2 tablespoons pure maple syrup; adjust by adding up to ½ tablespoon more maple syrup, little by little, until the icing flows smoothly off a spoon.
• Drizzle the icing over the cooled cake and let it set for a few minutes before serving.