I love Christmas baking; it warms my heart with the best memories of my childhood. Around this time of year, my Mom and I attended tons of different Christmas bazaars and church events - all which included baked sweets. Each year she impressed others with her famous noel balls, pink pigs, and pies. I love the way my Mom bakes; she has an intuition about good food, especially baked goods. When baking, I always remember her advice: "Look at the ingredients, only use recipes with the best." This may seem obvious, but her love of heavy whipping cream always makes her stuff a cut above the rest. I have a feeling my Mom would love this cake. I love a good bundt cake - they are so very festive. I got this beautiful bundt pan last year at Williams-Sonoma; I love its impressive shape. This spiced cranberry cake matches its impressive appearance in an even more impressive flavor. Seriously this is SO good.

You will need:

2 3/4 cupsall purpose flour
1 1/2 teaspoons pumpkin spice seasoning
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup (2 sticks) unsalted butter, room temperature
2 oz cream cheese
1 cup sugar
1 cup (packed) golden brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 lemon's juice
3/4 cups milk
1 cup halved fresh or frozen cranberries (do not thaw)
1/2 cup dried sweetened cranberries

Icing

1/3 cup powdered sugar
4 teaspoons (about) orange juice

Preheat the oven to 350˚. Butter and flour your bundt pan. In a bowl whisk together the first 8 dry ingredients. In an electric mixer beat the butter until fluffy. Add both sugars to the butter and beat until fluffy, next adding the cream cheese . Add the eggs one at a time. Add 1/2 of a lemons juice followed by 3/4 cups of milk. Add dry ingredients and beat just until combined. Add the cranberries and gently mix by hand. Pour into greased bundt pan and bake for 1 hour and 10 minutes. Once finished, let cool completely. For the icing, whisk the powder sugar and orange juice. Let the mixture sit for 30 minutes then pour on cake. Enjoy!