2¼ cups all purpose white flour (270 gm / 9 ½ oz)
4 tsp pumpkin pie spice (20 ml) (recipe)
3/4 tsp ground cinnamon (4ml)
2¼ tsp baking powder (12 ml)
1/2 tsp salt (3 ml)
3/4 cup brown sugar (120 gm / 4¼ oz)
1/2 cup butter (125 gm / 4½ oz)
3/4 cup white sugar (150 gm / 5¼ oz)
4 eggs
1¼ cups canned pumpkin (300ml / 10½ fl.oz)
1/3 cup orange marmalade (80 ml / 3 fl.oz)
3 tbsp orange juice (45 ml)
1 tbsp grated orange rind (15 ml)
3/4 cup dried cranberries (120 gm / 4 oz)
Heat oven to 350°F or 180°C.
Grease and flour a bundt pan. Sift together the flour, spices, baking powder, and salt, then mix in the brown sugar.
Cream the butter and white sugar together in mixer bowl and then add the eggs gradually, followed by the pumpkin, marmalade and orange juice and beat at high speed for 3 minutes.
Add flour mixture, beating continually at low speed until mixed. Stir in the cranberries.
Spoon into the baking pan and bake for 65 to 70 minutes until a toothpick inserted in the middle comes out clean. Allow to cool for at least ten minutes before removing from the pan.