Cake

1. Preheat oven to 350°F. Generously butter a 12-cup fluted tube cake pan (preferably nonstick).
2. Sift flour, baking soda, cinnamon, cloves, salt and baking powder together in a medium bowl. Beat butter in a large bowl with an electric mixer set at high speed for 1 minute or until creamy. Add granulated sugar and brown sugar and beat until light in color and texture, about 3 minutes. Scrape sides of bowl and gradually beat in eggs. Reduce mixer speed to low. Beat in flour mixture, in thirds, alternating with two equal additions of pumpkin, scraping sides of bowl as needed. Mix just until smooth. Carefully fold in ¾ cup pecans.
3. Spread one-third batter into pan. Arrange half of berries in the batter, being sure that they do not touch the pan. Spoon and spread half of remaining batter over erries, and repeat with remaining berries. Spread remaining batter on top
4. Bake until cracks in top of cake look dry and a long bamboo skewer inserted into the cake comes out clean, about 1 hour. Cool 10 minutes on a wire rack. Invert cake onto rack, unmold, and cool completely.

Icing

1. Sift confectioners' sugar into a small bowl. Gradually stir in vanilla and just enough milk to make a pourable icing.
2. Place cake on a rack over a rimmed baking sheet. Drizzle icing over cake, letting excess drip down sides. Sprinkle with remaining pecans. Let icing set, about 30 minutes. Slice and serve. (The cake can be covered with plastic wrap and stored at room temperature for up to 2 days.)

Amount Per Serving