🧂 Ingredients

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp salt
• zest of 2 oranges
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• ½ tsp almond extract
• ½ cup sour cream
• ½ cup fresh orange juice
• 1 cup fresh or frozen cranberries
• ½ cup chopped candied orange peel
• 6 oz white chocolate, chopped
• ¼ cup heavy cream
• ½ tsp vanilla extract
• pinch of salt
• sugared cranberries
• orange zest
• rosemary sprigs or edible glitter (optional)

📖 Instructions

🔥 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.