Pumpkin Cranberry Spice Cake

I made this cake on Monday for the second time and never seems to last very long.

Pumpkin Cranberry Spice Cake

1 1/4 all purpose flour
1 cup whole wheat flour
1 tbsp cinnamon
2 tsp ground ginger
1 tsp allspice
1 tsp nutmeg
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 c raw suger
1 c honey
1/3 canola oil
3 large eggs
2 tsp vanilla extract
15 oz can pumpkin
2 tsp grated orange zest
2 tbsp orange juice
2 tbsp water
1 cup dried cranberries

Heat oven to 350. Spray a bunt pan with cooking spray. In a medium bowl, stir together both flours, all the different spices, baking soda, baking powder and salt.
In a large bowl, combine the sugar/honey, oil, eggs and vanilla. Beat with an electric mixer until mixture is thick and pale. Add the pumpkin, orange zest and juice and water. Beat on low until smooth. Sift the dry ingredients on top of the pumpkin mixture just until combined. Stir in the cranberries.
Spoon the mixture into the bunt pan, smoothing out the top. Bake 40-50 min or until a kinife comes out clean out of the center. Let the cake cool on a wire rack.