Cranberry-Pecan Bundt Cake

This fabulous cream cheese pound cake gets a holiday twist with dried cranberries and pecans and is subtly spiced with cinnamon and ginger, topped with a praline frosting.

1 cup dried cranberries
3 cups cake flour
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1½ cups unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 cups granulated sugar
6 eggs, at room temperature
2 teaspoons vanilla extract
¼ teaspoon salt
½ cup chopped pecans

For the Praline Frosting:
½ cup light brown sugar
¼ cup unsalted butter
3 tablespoons whole milk
1 teaspoon vanilla extract
1 cup powdered sugar

• Place the dried cranberries in a small saucepan and cover with water.
• Bring to a simmer over medium heat, then turn off the heat, cover, and leave to steep
• Preheat oven to 325 degrees F.
• Grease and flour a standard-size 12-cup Bundt pan.
• Sift the cake flour, cinnamon and ginger into a large bowl; set aside.
• Using an electric mixer, beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes.
• Add the sugar continue to beat on medium speed, until the mixture is very light and fluffy, about 5 minutes.
• Add the eggs one at a time, beating until each one is completely incorporated before adding the next. 
• Scrape down the sides of the bowl
• Reduce the speed to low
• Gradually add the flour mixture until it has all been combined.
• Add the vanilla extract and salt and mix on low speed until incorporated, about 1 minute.
• Drain the cranberries and pat dry
• Fold into the cake batter, along with the chopped pecans.
• Spoon the batter into the prepared pan and gently spread to the edges of the pan in an even layer.
• Bake for 1¼ to 1½ hours, or until a thin knife inserted into the center of the cake comes out clean.
• Allow the cake to cool in the pan for 15 minutes
• Turn it out onto a wire cooling rack and allow to cool completely before frosting and serving.
• To make the Frosting: Combine the brown sugar, butter and milk in a 2-quart saucepan over medium heat.
• Bring to a boil, whisking constantly.
• Boil for 1 minute, continuing to whisk constantly
• Remove the pan from the heat and stir in the vanilla.
• Gradually whisk in the powdered sugar until it is completely incorporated and the frosting is smooth. 
• Immediately pour the frosting over the cooled cake; it will set almost instantaneously.
• Leftovers can be wrapped in plastic wrap or placed in an airtight container and stored at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

Recipe: Brown Eyed Baker