2 cups all-purpose flour (240 grams)
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon ginger
Pinch salt
¾ cup unsalted butter , at room temperature (170 grams)
1 cup packed light or dark brown sugar (215 grams)
½ cup granulated sugar (100 grams)
½ cup granulated sugar (100 grams)
1 teaspoon vanilla extract
1 ¼ cup canned pumpkin puree (338 grams)
¼ cup molasses (85 ml)
1 cup fresh cranberries , roughly chopped (100 grams)
1 cup almonds or pecans , chopped (110 grams)
4 ounces cream cheese , at room temperature (113 grams)
½ cup powdered sugar (110 grams)
1 teaspoon vanilla extract
3-4 tablespoons milk


2.Preheat oven to 350°F. Butter and flour a 9-inch bundt pan.
3.In a bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
4.In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand mixer, beat together the butter, brown sugar and sugar together until pale in color and creamy. Add the eggs one at a time, mixing after each, followed by the vanilla. Add the pumpkin puree and molasses and mix until combined. Add the dry ingredients and mix only until the streaks of flour are gone. Gently stir in the cranberries and pecans.
5.Spread the batter into the prepared bundt pan and bake until a toothpick inserted into the center comes out clean and the top bounces back when touched, about 1 hour.
6.Let cool in the pan 10 minutes, then invert onto a wire rack or plate to cool completely.
8.Beat the cream cheese in a stand mixer or with a hand mixer until smooth. Add the powdered sugar and vanilla extract. Add enough milk to get a spreadable consistency.
9.Spread the icing on top of the bundt cake, letting it drip down the sides. Let the icing set before serving.
10.Store leftovers in the fridge for up to 3 days.

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