Pumpkin Cranberry Spice Cake

1¼ c all-purpose flour combine stir just until combined stir bake 40–50 minutes at 350°F cool on rack top
1 c whole-wheat flour
1 T cinnamon
2 t ground ginger
1 t allspice
1 t nutmeg
2 t baking powder
2 t baking soda
1 t salt
1½ c sugar beat well beat until smooth
⅓ c canola oil
3 large eggs
2 t vanilla extract
15 oz pumpkin  
2 t grated orange zest
2 T orange juice
2 T water
1 c dried cranberries  
powdered sugar or orange glaze  
  1. Brush a large BundtTM pan with oil. Add a small amount of granulated sugar and turn to coat inside. Discard excess sugar.
  2. Stir together flours, cinnamon, ground ginger, allspice, nutmeg, baking powder, baking soda, and salt.
  3. Beat sugar, oil, eggs, and vanilla on high until thick and pale, about 3 minutes.
  4. Add pumpkin, zest, juice, and water to sugar mixture. Beat on low until smooth.
  5. Sift dry ingredients on top of pumpkin mixture and stir unti just combined.
  6. Stir cranberries into batter.
  7. Scape batter into pan, smooth top, and bake 40–50 minutes or a skewer inserted into the centre comes out clean.
  8. Turn cake out onto a wire rack to cool completely.
  9. Before serving, dust with icing sugar or coat with orange glaze.