1/4cupheavy cream(plus a few more tablespoons if needed)
Preheat oven to 325 degrees Fahrenheit. Grease a 10" bundt pan with shortening, then dust with flour.
In a small bowl, combine the pecans, cranberries and 1 tablespoon of flour. Mix until the fruit & nuts are completely covered and set aside.
In another bowl, whisk together the 2 ¼ cups all-purpose flour and baking powder. Set aside.
Using a stand mixer or electric mixer, cream together the butter and sugar.
Add in the eggs, one at a time, and mix well.
Add in the vanilla extract and mix.
Slowly add in the flour mixture, mixing until well combined.
Fold in the greek yogurt. Then gently stir in the pecans and cranberries.
Evenly spread the batter into the prepared bundt pan and bake for 50-55 minutes or until the cake tests done. Cool for 10 minutes in the pan, then turn the cake onto a wire rack to cool completely.
To make the powdered sugar glaze, whisk together the sugar, heavy cream and vanilla until smooth and of a drizzling consistency. (Add an extra tablespoon of heavy cream if needed.)
Once the cake is completely cooled, drizzle the glaze over the top.
Garnish with extra pecans and cranberries if you'd like.
Store in an airtight container at room temperature.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.