Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 1/2 cups (300g) granulated sugar
  • 1 tsp (4g) baking soda
  • 1/2 tsp (3g) salt
  • 2 tsp (5g) ground cinnamon
  • 1 tsp (2g) ground nutmeg
  • 1/2 tsp (1g) ground cloves
  • 1/2 cup (115g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) sour cream
  • 1 tsp (5ml) vanilla extract
  • 2 cups (300g) fresh cranberries
  • 1 tbsp (8g) all-purpose flour
  • 1 tsp (2g) orange zest
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) whole milk
  • 1/2 tsp (2ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or 9-inch cake pan.
  2. Sift together the all-purpose flour (reserving 1 tbsp), baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl.
  3. In a large bowl, cream softened butter and granulated sugar on medium-high for three minutes until pale and fluffy.
  4. Add eggs one at a time, ensuring each is fully incorporated, then stir in sour cream and vanilla extract until smooth.
  5. Gradually mix the dry ingredients into the wet batter on low speed.
  6. Toss fresh cranberries with the reserved 1 tablespoon of flour and orange zest, then gently fold them into the batter using a spatula.
  7. Pour batter into the prepared pan and bake for 50 minutes or until a toothpick comes out clean.
  8. Allow cake to cool on a wire rack. Whisk powdered sugar, milk, and vanilla extract to create a glaze and drizzle over the cooled cake.