Harvest Pound Cake Win Eggnog-Cranberry Glaze

1. 1

   Preheat oven to 325 F. Lightly coat a 12-inch Bundt Pan with nonstick cooking spray.

2. 2

   In a large bowl combine the flour, the ginger, 2 teaspoons cinnamon, the cloves, 1/4 teaspoon nutmeg, the baking powder and the salt. Whisk to blend. Set aside.

3. 3

   Cream the butter and the granulated sugar, at a medium speed, until light and fluffy, about 3 - 4 minutes. Add the eggs, one-at-a-time, beating well after each addition. At a low speed, beat in the pumpkin and 1 teaspoon vanilla until well blended. Gradually add the flour mixture, beating until just incorporated. Spoon batter into prepared pan.

4. 4

   Bake until top of cake is light brown and a tester inserted into the center of the cake comes out clean, about 80 - 90 minutes.

5. 5

   Remove from oven and set pan on a rack for 20 minutes. Invert cake on a wire rack and cool completely.

6. 6

   For the glaze.

7. 7

   In a medium bowl combine 2 Tablespoons butter, the cream cheese, 1 teaspoon vanilla, 1/2 teaspoon cinnamon and 1/ 4 teaspoon nutmeg. Beat at a low speed until well blended, about 1 - 2 minutes. Gradually add powdered sugar, beating until smooth. Beat in eggnog until desired consistency.

8. 8

   Pour or spoon glaze over top of cooled cake. Sprinkle with cranberries. Let set until glaze is set, about 15 - 20 minutes.

9. 9

   Slice and serve.

No additional tips available.