1 ½cupunsalted butter(340 grams, 3 sticks), softened to room temperature
8ouncescream cheese(226 grams), softened to room temperature
3cupsgranulated sugar(600 grams)
6large eggs, at room temperature
1tablespoonvanilla extract
3cupsall-purpose flour(360 grams)
1teaspoonsalt
1 ½teaspoonsbaking powder
½teaspoonground cinnamon
¼teaspoonground nutmeg(freshly ground preferred)
2tablespoonsorange zest
2cupsfresh or frozen cranberries(200 grams)
Orange glaze:
2cupspowdered sugar(227 grams), sifted
1tablespoonorange zest
1tablespoonfresh orange juice
1-2tablespoonsmilk, as needed
Instructions
Preheat oven to 325°F. Generously grease a 12 cup bundt cake pan with nonstick baking spray (that contains flour), making sure to get the entire pan.
In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, cream cheese and sugar until smooth and creamy, about 3-4 minutes on high speed. Add the eggs one at a time, mixing after each, and scraping the bowl down as needed. Add the vanilla.
In a separate bowl combine the flour, salt, baking powder, cinnamon, nutmeg, and orange zest. Add to the butter mixture all at a once and mix on low only just until no streaks of flour remain. Add the cranberries and gently fold in by hand.
Scoop the batter into the prepared bundt pan and spread into an even layer. Bake until a toothpick inserted into the center comes out with only a few moist crumbs, about 65-85 minutes (mine are done at exactly 70 minutes, but ovens and bundt pans will vary).
Let cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
To make the glaze:
Mix together the powdered sugar, orange zest, orange juice and enough milk to make a thick but pour-able glaze.
Pour glaze over the bundt cake and let set for a few minutes before serving.
Notes
If using frozen cranberries, no need to thaw.
Make ahead: wrap in plastic at store at room temperature for up to 4 days, and in the freezer for up for 2 months. Add glaze just before serving.