Pumpkin Cranberry Cake

Ingredients

• 6 ounces (1 1/2 cups) walnuts (omitted because of Carla's allergies)
• 6 ounces fresh cranberries (cut in half)
• 6 ounces dried cranberries (available in grocery stores as Craisins)
• 3 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 3 teaspoons cinnamon
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 pound can (2 cups) solid packed pumpkin
• 3/4 cup granulated sugar
• 1 cup packed dark brown sugar
• 1 1/4 cups vegetable oil
• 4 large eggs

Directions

Preheat oven to 350 degrees F. Grease two 9 inch layer pans, or 3-D turkey mold.

Wash and drain the fresh cranberries. Cut each one (unless really small) in half with a paring knife and set aside.

Sift together (several times to make sure its all incorporated) the flour, baking soda, baking powder, cinnamon, salt, ginger, black pepper, cloves, nutmeg and allspice and set aside.

With a stand or hand electric mixer, beat the pumpkin, sugar and oil until well mixed. Add eggs and incorporate. On low speed, slowly add the sifted, dry ingredients, beating only until smooth. Fold in nuts (if using) and cranberries. Pour into pans or turkey mold.

Bake for 1 hour and ten minutes or until a toothpick inserted in the middle comes out clean.

When cool, either dust with powdered sugar or frost with cream cheese frosting.