• Preheat the oven to 350 F. Lightly grease a 10-12 cup capacity bundt pan with non stick baking spray. Alernatively, use butter to coat the pan. Scatter a light coat of sugar on top of the sugar. Shake around the pan to fully coat. Pour out the excess sugar. Set aside.

  If using a homemade version of buttermilk, add the lemon juice to the milk now.
• In a medium size mixing bowl. Whisk the flours, baking powder, spices and salt together. Set aside.
• In the mixing bowl you will use to mix the wet ingredients, add the sugar and orange zest (zest directly into the sugar). On low speed, whisk the zest into the sugar until it resembles wet sand (about 30-60 seconds). Pour the orange sugar into a seperate bowl.
• Beat together the oil and butter on medium speed until smooth and well combined, about 2-3 minutes.

  Slowly stream in the orange sugar while beating the butter/oil mixture on low-medium speed. Beat well for about 1 minute.

  On low- medium speed, beat in each egg for about 20 seconds before adding the next.

  Beat in the vanilla extract and orange blossom until well combined.

  Beat in the orange juice. The mixture may look slighly curdled. It will come together!
• In a small mixing bowl, toss the frozen cranberries with the 2 teaspoons of flour until all the cranberries are coated with flour. Set aside.
• On the lowest mixing setting or by hand (preferred), stir the dry ingredients and buttermilk to the wet ingredients in this order: dry, buttermilk, dry, buttermilk, dry. Stir each addition until JUST incorporated before adding the next. A few flour or liquid streaks is fine.

  Fold in the coated cranberries.
• Pour the cake batter into the prepared bundt pan. This should reach almost to the top of the pan, with about ½" to spare. Do not fill all the way to the top!

  Bake the cake in a 350F oven for about 55-65 minutes. The cake edges will be pulled slightly from the pan. The cake will be golden brown and a toothpick inserted into the center of the sides will come out clean of with a few moist crumbs.

  (60 minutes was perfect for my cake/oven during the development process.)
• Cool the cake in the pan on a cooling rack for 15 minutes. To remove, place a plate or cooling rack on top of the bundt pan. Carefully invert the pan to rest on top of the plate or rack.

  Using a butter knife or metal spoon, tap the pan on all the sides. Carefully lift and remove the pan. Cool the cake on the plate or cooling rack until it reaches room temperature. Pour the glaze on top. Allow the glaze to fully set, about 30-45 minutes. Slice and enjoy!

orange blossom honey glaze

• Whisk all ingredients together until smooth and well combined. Add more or less liquid to achieve your preference for the consistency of the glaze.