🔥 Preheat & Prep
Preheat oven to 350°F (175°C).
Grease and flour a 10–12 cup Bundt pan thoroughly.

🥣 Mix Dry Ingredients
In a bowl, whisk together 2 ½ cups flour, 2 tsp baking powder, ½ tsp baking soda, 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg, salt, and zest of 2 oranges.

🧈 Cream Butter & Sugar
In a large bowl, beat 1 cup butter and 1 ¾ cups sugar together until light and fluffy (3–4 minutes).
Beat in eggs one at a time.
Add 1 tsp vanilla and ½ tsp almond extract.

🌀 Combine Wet & Dry
Stir in ½ cup sour cream and ½ cup orange juice.
Gradually mix in the flour mixture just until combined.
Fold in 1 cup cranberries and ½ cup chopped candied orange peel.

🔥 Bake
Pour batter into prepared Bundt pan and smooth the top.
Bake for 50–60 minutes, or until a skewer comes out clean.
Let cool in pan for 15 minutes, then invert onto a rack to cool completely.

🍥 Make the Glaze
Heat ¼ cup cream until just simmering, then pour over 6 oz white chocolate.
Let sit 1 minute, then stir until smooth.
Stir in ½ tsp vanilla and salt. Cool slightly to thicken.

🍰 Glaze & Garnish
Drizzle glaze over the cooled cake.
Decorate with sugared cranberries, orange zest, rosemary sprigs, or edible glitter.

✨ Optional: Sugared Cranberries
Toss ½ cup fresh cranberries in simple syrup (equal parts sugar and water, boiled and cooled), then roll in granulated sugar. Let dry for 1 hour.