Toast the pecans in a single layer on a cookie sheet in a 350 degree oven for approximately 5 minutes until lightly toasted and fragrant.

If using real maple syrup, place the 3 cups into a small saucepan and cook over medium heat until it is thickened and reduced to 2 cups.

Whisk together all filling ingredients except the butter and vanilla in a 3 quart saucepan until smooth.

Continue whisking constantly over medium heat until it comes to a boil and continue boiling for 1 minute until it is thick.

Remove from the heat and add the butter and vanilla. Pour into a heatproof bowl and refrigerate for at least 4 hours.

Generously butter two 9 inch square or three 8 inch round cake pans. Divide 3 cups pecans evenly into buttered pans.

Beat the butter until smooth and gradually add the sugar beating until fluffy. Add the eggs yolks one at a time and beat until very light and fluffy.

In a separate bowl whisk together the flour and baking soda. Alternate adding the dry ingredients and buttermilk starting and ending with flour.

Add the remaining 1 cup of pecans and cranberries if used. Pour batter into prepared pans.

Bake at 350 degrees for 25-30 minutes, until toothpick inserted in center comes out clean.

Cool in pans on wire rack for 10 minutes. Invert layers onto wire racks with wax or parchment paper underneath.

Brush the tops and sides of each layer with maple syrup or corn syrup, allow to cool completely.

Assemble the cake by placing one cake layer, pecan side up, on your cake stand; spread half of the filling on top.

Place second cake layer, pecan side up, on top of filling; spread with remaining filling. Top with remaining cake layer, pecan side up.

For two 9 inch layers cut each layer in half. Place the bottom half of the first layer on the cake plate, top with ⅓ of the filling.

Place second half of the cake pecan side up on top of the filling; repeat with the remaining layers.

To make the sugared cranberries, heat ½ cup each of sugar and water in a small saucepan to a boil.

Add 1 ½ cups cranberries and bring back to a boil then lower the heat and simmer for 2 minutes.

Strain out and place the cranberries in a single layer on a cookie sheet and allow to dry for 30 minutes.

Roll the cranberries in an additional ¼ cup of sugar. Can be stored in an airtight container at room temperature for two to three days.