Instructions

1. For the cake, preheat oven to 180°C/160°C fan assisted/gas 4. Very well grease a 1.5l Bundt tin, making sure to get into any nooks. Tip: For best results, melt a small bit of butter then use a pastry brush to spread it in the tin so that you get into any intricate designs your tin might have.
2. Whisk together flour, baking powder, baking soda and salt in a medium sized bowl. Set aside.
3. In a small jug, mix together buttermilk, eggs, vanilla and 60ml of the orange juice (reserve the remaining juice for the drizzle).
4. Place sugar, butter and orange zest into a large bowl and beat with an electric mixer until mixture is well creamed and pale in colour.
5. Beat in an egg and mix for 2-3 minutes. Beat in the second egg and mix for 2-3 minutes.
6. Add 1/3 of the dry ingredients and mix just until incorporated. Add 1/2 of the wet ingredients and mix until just combined. Scrape down the sides of the bowl, then mix in 1/2 of the remaining dry ingredients, followed by the last of the wet ingredients. Only mix just until combined. Scrape down the sides of the bowl and finally mix in the last of the dry ingredients.
7. Add the cranberries and fold through.
8. Spoon the batter into the prepared Bundt tin. Place a folded dishtowel on your countertop then bang the filled tin on the dishtowel to help bring up any bubbles. Smooth the top with the back of a spoon.
9. Bake in the preheated oven for 45-50 minutes, until a skewer inserted doesn’t come out with any wet batter.
10. While the cake is baking, add 1 tsp of sugar to the remaining orange juice, stir until dissolved. Set aside.
11. Once the cake has baked, remove from the oven and place on a wire cooling rack. The cake would likely have risen and cracked in a ring. If not, simply use a skewer to poke a few holes in the sponge. Spoon the sweetened orange juice into the crack or holes, this will absorb while the cake is cooling.
12. Leave to cool in the tin for 30 minutes, then carefully turn out onto a wire cooling rack and leave to cool completely.
13. While cake the cake is cooling, prepare the sugared cranberries. Combine 2 tbsp of the sugar and water in a small saucepan. Place over medium heat and stir while heating until the sugar has dissolved.
14. Add the cranberries and cook in the heating mixture until you hear 1 or 2 cranberries pop. Remove cranberries with a fork and place on a plate or small tray lined with parchment paper.
15. Keep heating the syrup until it starts to bubbles. Remove from heat and pour over the cranberries. Roll them around so that they’re nicely covered in the syrup. Separate them then chill in the fridge until cold.
16. Place remaining sugar in a bowl then roll sticky cranberries in the sugar. Place sugared cranberries on a new sheet of parchment paper. Set aside until needed.
17. To decorate the cake, make the glaze by combining glaze ingredients in a small jug. Mix well until glaze is smooth.
18. Place cooled Bundt on a serving plate and pour glaze over the top, then finally decorate with sugared cranberries. Serve.
19. Keep in an airtight container at room temperature for up to 5 days.