Cranberry Orange Cake: A Fresh and Zesty Holiday Treat

Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch round cake pan or line it with parchment paper.
Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Cream the Butter and Sugar:

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
Add the Wet Ingredients:

Gradually add the dry ingredients to the butter mixture in three additions, alternating with the orange juice and sour cream. Start and finish with the dry ingredients. Mix until just combined.
Fold in the Cranberries:

Gently fold the fresh cranberries into the batter using a spatula. Be careful not to overmix, as this can break the cranberries and make the batter too runny.
Bake the Cake:

Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Glaze (Optional):

In a small bowl, whisk together the powdered sugar, fresh orange juice, and vanilla extract until smooth. Adjust the consistency by adding more juice if needed.
Glaze and Serve:

Once the cake has cooled, drizzle the glaze over the top, letting it drip down the sides. Slice and serve.
Serving and Storage Tips: