1-Getting started: Begin by preheating your oven to 325°F (163°C) and preparing a 10-inch bundt pan with generous greasing and flouring this helps the cake release smoothly later. It’s a small tip that makes a big difference, just like when I first tried this recipe and avoided any sticking disasters.

2: In a medium bowl, whisk together 2 ½ cups (315g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt; set that aside for now. Next, in your mixer, beat 1 ½ sticks (170g) unsalted butter and 8 oz (225g) full-fat cream cheese until they’re nice and creamy, then gradually add ¾ cup (150g) granulated sugar and ¾ cup (165g) packed light brown sugar until the mixture is fluffy. Mix in the zest of 1 medium orange, 1 teaspoon vanilla extract, and ½ teaspoon almond extract to bring in those fresh flavors.

3: Add 3 large eggs one at a time, beating well after each to keep everything airy. Finally, stir in the flour mixture just until incorporated, then toss 1 ½ cups (150g) fresh cranberries with 2 tablespoons all-purpose flour and gently fold them into the batter. Pour it all into your prepared pan and bake for 70-75 minutes, or until a toothpick comes out clean. Let it cool in the pan for 20 minutes before inverting onto a wire rack.

4-For the frosting: beat 1 stick (113g) unsalted butter until smooth, then slowly add 2 ½ cups (300g) confectioners’ sugar on low speed. Mix in ¼ teaspoon salt, 2 tablespoons heavy cream, ½ teaspoon almond extract, and 4 oz (115g) melted white chocolate until smooth, then beat at high speed for 1 minute. Frost the cooled cake and decorate with slivered almonds, additional orange zest, and sugared cranberries made by simmering half of 1 cup (200g) granulated sugar with ½ cup (120ml) water, coating ½ cup (75g) cranberries, draining, and rolling in the remaining sugar.