Center a rack in the oven. Preheat to 350. Coat two 6″ (6 cup capacity, each) bundt or fluted tube pans well, with baking  spray or use one 12-cup bundt pan.

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

In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat both sugars and butter until light and fluffy, about 2 to 3 minutes on medium speed. Add the eggs one at a time, mixing 1 minute after each one. Beat in the vanilla. Reduce to low speed and pumpkin puree and the chopped apples. The mixture may look curdled, that is ok. Add the dry ingredients, mix only until they disappear into the batter. Then turn off the mixture and with a rubber spatula, mix in the cranberries and the pecans. Pour the batter into the pans and smooth the tops.

Bake for 30-40 minutes or until a skewer or a thin knife inserted into the center of the cake comes out clean. Transfer cakes to a wire rack let cool for 10 minutes before unmolding to rack. Let cool to room temperature.

Sift the confectioners sugar into a small bowl and gradually add the maple syrup until you have an icing that falls easily from the tip of a spoon. Pour icing over the cooled cake or just drizzle over the top of the cake.