You’ll need:

1 cup walnut halves
2 cups fresh or frozen cranberries
3/4 cup butter, softened
2 cups packed light brown sugar
3 large eggs
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 tablespoon vanilla extract
1 (15-ounce) can pumpkin (not pumpkin pie filling)
1 cup powdered sugar
1/2 cup maple syrup

Preparation:

1. Preheat oven to 350°. Place walnuts in a single layer on a baking sheet, and bake 6 to 8 minutes or until lightly toasted. Transfer to a plate to cool; chop.IMG_8258

2. Place cranberries in food processor and process until coarsely chopped. Set aside.IMG_8259 IMG_8260

3. Beat butter at medium speed with an electric mixer until fluffy; gradually add brown sugar, beating well. IMG_8261 IMG_8263Add eggs, 1 at a time, beating until blended after each addition.IMG_8265 IMG_8266

4. Combine flour and next 6 ingredients; IMG_8268 IMG_8264 IMG_8269add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating at low speed until blended after each addition. IMG_8270 Stir in vanilla extract, pumpkin and reserved walnuts and cranberries.IMG_8271IMG_8272Spoon batter into a greased 12-cup Bundt pan, smoothing top.IMG_8273

5. Bake 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes; remove from pan, and cool completely on rackIMG_8274 IMG_8275

6. Stir together powdered sugar and 1/4 cup maple syrup in a small bowl until smooth. Stir in remaining maple syrup, 1 teaspoon at a time, until glaze is pourable but not too thin. Drizzle glaze over cooled cake.

(we skipped the glaze but it ‘s a little extra decoration and sweetener if you wish!)

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