• Preheat oven to 375F.

Prep the Fruit:

• Spray a 10-inch Bundt pan with Baker's Release spray or grease and flour pan, tapping out excess flour.
• Place dried apple slices in a cup and cover with boiling water; let soak 15 minutes then drain.
• Place drained dried apples in a food processor fitted with a chopping blade and pulse until well chopped.
• Place chopped apples in a bowl and set aside.
• Place cranberries in the food processor and pulse a few times until finely chopped then add those to the dried apples.
• Remove the chopping blade and fit the food processor with the spindle and large grating wheel.
• Core the fresh apples and discard those cores. You don't have to peel (yay!)
• Turn on the food processor and drop pieces of apple through the chute and grate.
• Add the grated apple to the dried apple and cranberry mixture.

Cake Batter:

• Place the soft butter and sugar in the bowl of an electric mixer fitted with the paddle.
• Run until smooth then add eggs one at a time with the mixer still running. Mix in vanilla.
• Add remaining ingredients (flour, baking powder, baking soda, salt and apple pie spice) until mixture is thick but well-blended.
• Fold in the bowl of apples and cranberries.
• Spread batter evenly in the pan.
• Bake in a preheated oven for 50-55 minutes or until cake batter is no longer wet.
• Cool in the pan 15 minutes, then turn out of the pan and finish cooling on a wire rack.

Finish:

• Mix together ingredients for drizzle and spoon over the cake.
• Then sprinkle with the finely chopped pecans.