1

Center a rack in the oven. Preheat oven to 350°F. Butter a 9 to 10- inch (12 cup) bundt pan. Don't place the pan on a baking sheet- you want the oven's heat to circulate freely through the bundt's inner tube.

2

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt and ground ginger, if you're using it (not the grated ginger). Set aside.

3

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and both sugars together at medium speed until light and fluffy. Add the eggs, one at a time, and beat for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the pumpkin, chopped apple and grated ginger, if you're using it-- don't be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until they are incorporated. With a rubber spatula, stir in the cranberries and pecans. Scrape the batter into the pan and smooth the top with the rubber spatula.

4

Bake for 60 to 70 minutes, or until a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack. Just before bringing the cake to the table, dust it with powdered sugar.

5

To serve: Because of the apples, cranberries and nuts, this cake doesn't lend itself to being cut into dainty slices. It needs no embellishments if you're serving it as an afternoon treat, but it is nice with softly whipped cream or a scoop of ice cream.