Name: Cranberry Orange Bundt Cake
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 5 h 30 min
Yield: serves 12
Ingredients: 3 cups (375g) all-purpose flour (spoon & leveled); 2 and 1/2 teaspoons baking powder; 1 and 1/2 teaspoons salt; 1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature; 1 and 3/4 cups (350g) packed light or dark brown sugar, divided; 1/2 cup (100g) granulated sugar; zest from 1 orange (about 2 Tbsp); 5 large eggs, at room temperature; 1/2 cup (120g) full fat sour cream, at room temperature*; 2 teaspoons pure vanilla extract; 1/2 cup (120ml) milk, at room temperature; 1/4 cup (60ml) fresh orange juice*; 1 and 3/4 cups (220g) fresh or frozen cranberries (do not thaw if frozen)*; 2 teaspoons ground cinnamon; 1 and 1/2 cups (180g) confectioners' sugar; 3-4 Tablespoons (45-60ml) fresh orange juice*