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For cake
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Preheat oven to 350 F.
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Grease the inside of a bundt pan with nonstick spray or softened butter
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In a bowl empty the cake mix and add the cinnamon, ginger, and allspice. Mix with a whisk until combined
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Add the butter, eggs and milk. Whisk until all the ingredients are completely combined
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Pour the batter on the greased bundt pan. Make sure the batter is evenly distributed all over the pan
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Bake for 40-45 minutes or until a toothpick inserted in the cake comes out clean
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Remove from oven and let it cool on a rack for 20 minutes
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Carefully invert the cake and the rack and let it cool completely
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For Glaze
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In a bowl place the buttercream frosting mix
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Add the milk and slowly whisk until the glaze comes together. If the mixture seems too thick add a bit more milk
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Drizzle the glaze over the cooled cake
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For Cranberries
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Place the sugar and water in a saucepan
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Cook on medium heat until the sugar dissolves. At first, the mixture will seem cloudy and then when the sugar dissolves, the liquid will turn clear
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Do not let the mixture boil
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Remove from heat
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Pour this syrup into a bowl and add the cranberries inside. Mix
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Place in the fridge for 1-2 hours (you can leave them overnight)
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Drain the cranberries and roll them with sugar until the cranberries are coated
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Place the cranberries on a baking rack to dry. About 1-2 hours
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Enjoy!