Combine flour, baking powder, cinnamon, salt, ginger, nutmeg and cloves in a small bowl with a whisk. Set aside.
Beat the sugar, brown sugar, butter, vanilla and egg in a large bowl at medium speed of a mixer until well blended (about 2 minutes).
Add flour mixture to the sugar mixture alternately with milk, beginning and ending with flour mixture.
Stir in cranberries, raisins and pecans.
Spoon batter into a 6-cup steamed-pudding mold coated with cooking spray. Cover tightly with lid (also coated with cooking spray) and secure tightly. Place mold on a shallow rack in a stockpot; add enough hot water to come halfway up sides of mold. Cover and steam over medium-low heat for 2 1/2 hours or until a wooden pick inserted in the center of the pudding comes out almost clean, adding additional water as needed.
Cool on wire rack for 10 minutes.
Invert mold onto a platter and slice pudding. Serve pudding warm with Orange Marmalade Sauce (recipe below).
Sauce Recipe: Combine low-fat milk, sugar, cornstarch and egg in the top of a double boiler; stir well with a whisk.
Cook over simmering water until thick (about 6 minutes); stirring constantly.
Remove from heat and stir in marmalade, butter, orange rind and vanilla. Serve warm over the pudding.