Preheat the oven to 350F. Grease the bundt pan with butter, shortening or vegetable oil, being sure to get all of the nooks. Add the granulated sugar and turn the bundt pan moving the sugar around the pan until it is coated. Dispose of extra granulated sugar. Set aside.

In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), baking soda, baking powder, salt, ground ginger, cinnamon, cloves, and nutmeg. Set aside.

In a medium bowl, add the light brown sugar, buttermilk, vegetable oil, molasses, eggs and vanilla extract. Whisk until smooth.

Add the wet ingredients to the dry ingredients and mix until no more streaks of flour remain.

Pour the batter into the prepared bundt pan.

Bake at 350F for 40-50 minutes, until a skewer inserted into the center of the cake comes out clean. Let cool for 10 minutes before inverting onto a wire rack.

Once the cake is cool, make the cream cheese glaze by adding the softened cream cheese to a medium bowl. With an electric mixer, beat the cream cheese until smooth.

Then, add the powdered sugar and mix for 1-2 minutes until smooth.

Add the vanilla extract and 2 tablespoons of the milk and mix until your desired consistency is reached. Add an additional tablespoon of milk if needed.

Spoon the glaze over the cooled bundt cake and top with sugared cranberries if desired before serving.