1-Prepping and Mixing the Batter: First, preheat the oven to 325°F (163°C) and grease and flour a bundt pan thoroughly to prevent sticking. In one bowl, whisk together the 2 ½ cups (315 g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. In another bowl, beat the ¾ cup (170 g) softened unsalted butter and 8 oz (225 g) softened full-fat cream cheese until creamy and smooth.

2-Prepping and Mixing the Batter: Next, add 1 cup (200 g) granulated sugar and ½ cup (110 g) packed light brown sugar to the butter mixture, beating until fluffy. Then, mix in the zest of 1 large fresh orange, 1 teaspoon vanilla extract, and ½ teaspoon almond extract. Add 4 large eggs one at a time, beating after each addition until well combined.

3-Baking and Frosting the Cake: Gently fold the flour mixture into the wet ingredients, being careful not to overmix. Toss the 2 cups (about 200 g) fresh cranberries with a little flour to coat them, then fold them into the batter. Pour the batter into the prepared bundt pan and bake for 70 75 minutes, or until a toothpick inserted in the center comes out clean.

4-Baking and Frosting the Cake: Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely. For the frosting, beat butter until smooth, then gradually add 1 ½ cups (180 g) confectioners’ sugar, a pinch of salt, 3 tablespoons heavy cream, ½ teaspoon almond extract, and 4 oz (115 g) melted and cooled quality white chocolate. Beat until smooth and creamy, then frost the cooled cake and decorate with slivered almonds or chopped pistachios, orange zest, and sugared cranberries.

5-Making Sugared Cranberries: To make sugared cranberries, dissolve ½ cup sugar in 3 tablespoons water over heat, coat the cranberries in the syrup, let them dry briefly, roll in the remaining sugar, and dry thoroughly. If you’re looking for more baking inspiration, check out our guide to banana nut bread for another easy recipe. Word count for this section: approximately 700.