Ingredients

• 1 ¼ cups Granulated Sugar
• 1 ¼ cups Brown Sugar
• 2 Tbsp Orange Zest
• 3 Eggs, room temperature
• 10 Tbsp Unsalted Butter, melted but cooled slightly
• ¼ cup neutral Oil (60 ml)
• 1 cup Buttermilk, room temperature (240 g)
• ¼ cup freshly squeezed orange juice (60 ml)
• 1 ½ Tbsp Vanilla Extract
• 1 tsp Almond Extract (optional)
• 3 cups Unbleached White All-Purpose Flour (408 g)
• 2 tsp Kosher Salt
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• 1 ½ cups Cranberries + ½ Tbsp Unbleached White All-Purpose Flour (optional, to mix into the cake)

• ½ cup Cranberries
• ½ cup Water
• 1 cup Granulated Sugar, divided

• 1 cup Cranberries + ¼ cup Water (to make cranberry water)
• 2 ½ cups Powdered Sugar
• 1 Tbsp Orange Zest
• 2 Tbsp Heavy Cream
• 3 Tbsp Cranberry Water

Instructions

1. Preheat oven to 350°F. Butter or spray a 12-cup Bundt pan, flour well and tap out the excess.
2. In a large mixing bowl, add sugars, orange zest and eggs. Mix with a hand mixer or in a stand mixer with a whisk attachment on medium speed until the eggs are pale and fluffy, 3–4 minutes. Make sure to scrape the bowl a few times to ensure everything is well incorporated.
3. In a separate bowl, combine buttermilk, oil, melted butter, orange juice, vanilla extract and almond extract and whisk until well combined.
4. In a separate small bowl, whisk together flour, salt, baking powder and baking soda to remove any clumps.
5. Lastly, if using, toss cranberries and flour to coat and set aside.
6. Mixing on low speed, add one-third of the dry ingredients and one-third of the liquid mixture at a time, being careful not to overmix. We'd recommend switching to a rubber spatula when mixing in the last of the dry ingredients, and when they are about halfway incorporated, add in the floured cranberries. Fold them and ensure cranberries are mixed throughout the batter, but it’s okay if a few streaks of flour remain.
7. Pour batter into the prepared pan or use a large cookie scoop to distribute the batter evenly.
8. Bake for 55–65 minutes, or until a long wooden skewer inserted into the cake comes out with a few moist crumbs attached, and the cake is golden brown and beginning to pull away at the edges of the pan.
9. Let cool in the pan for 10 minutes, and then carefully invert the cake onto a wire rack to cool completely.

1. Create a simple syrup by bringing sugar and water to a simmer over medium-high heat. Stir to dissolve, then remove from heat to cool.
2. Toss the cranberries in the simple syrup to coat, then quickly remove from the syrup using a slotted spoon to get rid of excess. Place on a wire cooling rack on top of a baking tray to dry for 45 minutes–1 hour, or until the cranberries are tacky. Save excess syrup for cocktails or drinks if desired.
3. Toss cranberries in granulated sugar and roll them around until they are covered and sparkly. They're now ready to use!

1. Make the glaze right before you’d like to glaze the cake and not before, or else it may become too thick to work with.
2. Combine cranberries and water in a small saucepan. Bring to a boil, then reduce to a simmer for 5–6 minutes, until the berries begin to pop. You can also use the microwave to soften the berries. Strain cranberries through a metal sieve and press the excess juice through using a rubber spatula. Discard berries and measure out 3 tablespoons of the cranberry water.
3. In a separate bowl, combine powdered sugar and orange zest. Add heavy cream and cranberry water and whisk until the mixture is smooth.
4. If mixture is too thick, add more cranberry juice or cream. If mixture is too thin, add more powdered sugar until your desired consistency is achieved. We’d recommend that the mixture is thick but still pourable so that it drips down the sides of the cake but leaves nice drip lines.
5. Wait until the cake is cooled completely before glazing. This is important, or else the glaze will slide right off! Simply pour the glaze over the top and let it drip down the sides. Top with sugared cranberries. Serve and enjoy!