Espresso Pound Cake with Cranberries and Pecans
['1 cup plus 6 tablespoons unbleached all purpose flour', '2 tablespoons cornstarch', '1 teaspoon ground cinnamon or 1/2 teaspoon ground allspice or ground cardamom', '3/4 teaspoon baking powder', '4 large eggs', '1 teaspoon vanilla extract', '1 cup (2 sticks) unsalted butter, room temperature', '3/4 cup sugar', '1/2 cup (packed) golden brown sugar', '1 tablespoon plus 2 teaspoons instant espresso powder or instant coffee', '1 cup chopped toasted pecans, walnuts, hazelnuts, or almonds, divided', '1 cup dried sweetened cranberries or dried unsweetened cherries or blueberries, divided', '1 1/2 cups powdered sugar', '2 tablespoons milk']
Preheat oven to 325°F. Butter 9 x 5 x 3-inch metal loaf pan. Dust pan with flour, tapping out excess.
Whisk flour, cornstarch, cinnamon, baking powder, and 1/4 teaspoon salt in medium bowl. Whisk eggs and vanilla in small bowl to blend. Using electric mixer, beat butter, sugar, brown sugar, and 1 tablespoon espresso powder in large bowl until fluffy, 2 to 3 minutes. With mixer running, gradually add egg mixture. Add flour mixture in 2 additions, beating on low speed just to blend after each addition. Beat batter 30 seconds on medium speed. Add 3/4 cup pecans and 3/4 cup cranberries; beat just to incorporate evenly. Transfer batter to pan.
Bake cake until top is golden and toothpick inserted into center comes out clean, about 1 hour 10 minutes. Cool in pan on rack 5 minutes. Invert cake; remove pan. Turn cake top side up; cool on rack.
Mix powdered sugar, milk, and 2 teaspoons espresso powder in medium bowl. Spread glaze over top of cake, allowing some to drip down sides. Sprinkle 1/4 cup nuts and 1/4 cup cranberries over. Let stand until glaze sets, about 20 minutes. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.
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