• 2 cups pumpkin puree
• 2 cups sugar
• 1/2 cup water
• 4 eggs
• 1/2 cup grapeseed oil
• 4 cups flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp cloves
• 1/2 tsp salt
• 1 bag fresh cranberries

Preheat oven to 350°. Butter a tube pan.

Mix pumpkin, sugar, water, eggs, and oil. Mix in flour, baking powder, salt, baking soda, and spices being careful not to overmix. Stir in cranberries and pour batter into pan, spreading evenly.

Bake for 1 hour and 15 minutes, or until a tester comes out clean. Cool in pan about 10 minutes. Remove from pan and completely cool on rack. Top with powdered sugar.