Preheat the oven to 350°F (180°C) and grease a large 12-cup (3-liter) bundt cake pan. Set aside.

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

In a second bowl, cream the butter and sugar with an electric mixer until the mixture is light and fluffy.
Add the eggs one at a time, beating for one minute after each addition.
Add the vanilla. Reduce the speed and incorporate the pumpkin puree.

At low speed, add the dry ingredients, beating just enough to incorporate, no more.
Stir in the grated apple, cranberries, and pecans with a spatula.

Pour the batter into the prepared pan.
Bake for 60-70 minutes, or until a knife inserted into the cake comes out clean.

Let the cake cool in the pan for 10 minutes on a wire rack, then invert onto the rack and let cool completely.
Place the cake on a serving plate.

Clementine Glaze:
In a bowl, mix the clementine juice with enough powdered sugar to achieve the desired texture.
Pour the glaze over the cooled cake.