1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.

3. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.

4. Beat in eggs one at a time, then stir in vanilla and sour cream.

5. Gradually add the dry mixture to the wet, mixing until just combined.

6. Fold in half of the cranberries and half of the pecans.

7. Pour batter into the prepared pan and top with remaining cranberries and pecans.

8. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.

9. Let cake cool slightly on a wire rack.

10. Meanwhile, make the caramel glaze by heating brown sugar, butter, and heavy cream in a saucepan over medium heat until thick and bubbling (about 5 minutes).

11. Pour warm caramel over the cake and let it soak in before slicing and serving.