Instructions:

Prepare the Pan:

• Preheat oven to 350°F (175°C).
• Generously butter and flour a 10-inch Bundt pan, ensuring you coat all the nooks.

Make the Cake Batter:

• In a large mixing bowl, whisk eggs and sugar until pale and thick, about 3 minutes.
• Add oil, melted butter, buttermilk, and vanilla. Whisk until smooth.
• In a separate bowl, whisk flour, baking powder, baking soda, and salt.
• Gently fold dry ingredients into the wet ingredients until mostly combined (lumps are okay).
• Toss cranberries with ½ tbsp flour to prevent sinking. Fold into the batter along with orange zest.
• Pour batter into prepared pan and smooth the top.

Bake the Cake:

• Bake at 350°F for 55–60 minutes, or until a skewer comes out mostly clean.
• Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
• If it sticks, wrap the pan in a warm towel for 1 minute to help loosen it.

Make the Glaze:

• In a small bowl, mix powdered sugar, orange zest, and orange juice until smooth.
• Adjust consistency with more juice (to thin) or sugar (to thicken).
• Drizzle over cooled cake.

Make Sugared Cranberries (Optional):

• In a small saucepan, heat ½ cup water and ½ cup sugar until dissolved. Let cool slightly.
• Roll cranberries in the syrup, then transfer to a wire rack for a few minutes.
• Roll sticky cranberries in sugar until coated. Let dry for 1 hour.
• Arrange on cake while glaze is still wet.