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1.
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For the cakes: Position an oven rack in the center of the oven and preheat to 325F.
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Generously spray a 12-cup mini Bundt pan with nonstick spray.
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Whisk the flour, allspice and salt together in a medium bowl.
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Whisk the eggs, half-and-half and vanilla together in a measuring cup.
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2.
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Beat the butter in the bowl of an electric mixer on medium speed until smooth, about 2 minutes.
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With the mixer running, slowly add the granulated sugar.
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Turn the mixer off, scrape down the sides of the bowl, add the lemon zest, and continue beating until the mixture is light and fluffy, about 3 minutes; scrape down the sides of the bowl.
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Reduce the speed to low and beat in the flour mixture about 1/4 cup at a time, stopping the mixer a few times to scrape down sides of the bowl.
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Then slowly drizzle in the egg mixture until just incorporated, being careful not to over-mix the batter.
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3.
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Divide the batter equally among the prepared cake molds and smooth the tops.
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Bake until a toothpick inserted into the cakes comes out clean and the tops spring back when lightly pressed, 15 to 18 minutes.
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Cool the cakes in the pan on a rack about 10 minutes, then invert onto a kitchen towel and place upright on the rack to cool completely.
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4.
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For the cranberry topping: Warm the cranberry sauce in a small saucepan over medium-low heat.
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Stir in the cinnamon and mash the berries slightly with the back of a spoon until you have a chunky compote.
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Keep at room temperature until ready to use.
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5.
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For the glaze: Whisk the confectioners' sugar and milk together until smooth.
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If the glaze is too thick to pour easily, add more milk a 1/4 teaspoon at a time to adjust the consistency.
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6.
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To serve: Spoon the glaze over the tops of the cakes and put a rounded teaspoon of cranberry topping in the center.
