Preheat your oven to 350°F (175°C). Generously butter a 9- to 10-inch Bundt pan.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

Finely chop the fresh apple, halve or coarsely chop the cranberries, and chop the pecans.

In a stand mixer, combine the softened butter with granulated and brown sugar. Beat until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each. Then add the vanilla extract and beat on low until combined.

Gently mix in the pumpkin puree and chopped apple until just combined.

Gradually add the dry mixture to the wet batter, mixing on low until just combined.

Fold in the halved cranberries and chopped pecans until evenly distributed.

Pour the batter into the prepared Bundt pan and smooth the top. Tap the pan gently to remove air bubbles.

Bake in the preheated oven for 60-70 minutes, checking for doneness with a knife.

Allow the cake to cool in the pan for about 10 minutes before inverting onto a cooling rack.

For optional icing, whisk together maple syrup and powdered sugar until smooth, then drizzle over the cooled cake.