To Make the Batter with a Stand Mixer:

1. Preheat an oven to a true 325°F.  An oven thermometer is extremely useful to make sure that your oven is at the correct temperature.
2. Thoroughly clean the cranberries, removing any rotten ones.  Pour cranberries in a single layer on a double layer of paper towels or a clean tea towel to dry.
3. In a medium bowl, combine the flour and baking soda.
4. Sift the flour mixture into another medium bowl.  Add kosher salt to the mix and whisk to combine.
5. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
6. Slowly add the granulated sugar and mix on medium speed until the mixture is light and fluffy.  (5-10 minutes)
7. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  This step is essential to cake rise. (7 minutes)
8. Add vanilla extract, orange extract, and orange zest and mix until thoroughly combined.  (1 minute)
9. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
10. With the mixer on the lowest speed, add all of the buttermilk and mix until just combined.  (~1 minute)
11. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (~1 minute)
12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
13. Place the cranberries in a medium sized bowl.  Sprinkle 1.5 tbsp of flour over the cranberries and stir to combine.  Gently fold the cranberries into the batter with the rubber spatula, until there is a uniform distribution of cranberries.
14. Prepare the bundt pan with butter and flour, making sure to cover every inch of the bundt pan!
15. Pour batter into the bundt pan and use the rubber spatula to even it out.  Place the bundt pan on a sheet pan and into the oven for 60-75 minutes.  The cake is done when the internal temperature reaches between 210°F and 215°F.  My preferred internal temperature for this cake is 212°F on the nose.  Alternately, the cake is done when a toothpick inserted into the cake comes out clean, and a fingerprint bounces back.
16. Remove the cake from the oven and place on a cooling rack for ten minutes.

To Make the Batter with a Hand Mixer:

1. Preheat oven to 325°F.  An oven thermometer will help you determine where you need to set your oven in order to get to a true 325°F.
2. Combine the flour and baking soda in a medium bowl.
3. Sift the flour mixture into another medium bowl.  Add kosher salt and whisk until combined.
4. Place the room temperature butter in a large mixing bowl.  Mix on low speed until smooth.  (~1 minute)
5. Add half of the sugar and mix until the sugar is just incorporated.  (~30 seconds)
6. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  (7-12 minutes)
7. Add eggs, one at a time, mixing for at least 1 minute after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  This step is essential to cake rise.  (7 minutes)
8. Add vanilla extract, orange extract, and orange zest and mix until thoroughly combined.  (1 minute)
9. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
10. Add all of the buttermilk and mix on lowest speed until just combined.  (~1 minute).
11. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (1-2 minutes)
12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
13. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
14. Place the cranberries in a medium sized bowl.  Sprinkle 1.5 tbsp of flour over the cranberries and stir to combine.  Gently fold the cranberries into the batter with the rubber spatula, until there is a uniform distribution of cranberries.
15. Prepare the bundt pan with butter and flour, making sure to cover every inch of the bundt pan!
16. Pour batter into the bundt pan and use the rubber spatula to even it out.  Place the bundt pan on a sheet pan and into the oven for 60-75 minutes.  The cake is done when the internal temperature reaches between 210°F and 215°F.  My preferred internal temperature for this cake is 212°F on the nose.  Alternately, the cake is done when a toothpick inserted into the cake comes out clean, and a fingerprint bounces back.
17. Remove the cake from the oven and place on a cooling rack for ten minutes.

To Make the Simple Syrup:

• After the cake comes out of the oven, combine the water and granulated sugar in a small saucepan over medium high heat.
• Bring the mixture to a boil and then simmer until the sugar is completely dissolved.
• Remove the mixture from the heat and add the 1 tbsp of Grand Marnier/Triple Sec (if using).  Swirl gently to distribute the liqueur into the simple syrup.
• After the cake has cooled for ten minutes, invert it on the cooling rack and use a pastry brush to brush the simple syrup onto the entire cake.  Allow to cool completely.  (3-5 hours)

To Make the Final Glaze:

• Combine the confectioner’s sugar, orange zest, vanilla extract, orange juice, and salt in a medium bowl.  Stir until incorporated but lumpy.
• Add the heavy cream and stir until smooth and just pourable.  If the glaze will not pour, add orange juice, one teaspoon at a time, until the glaze is just pourable
• Using a spouted measuring cup, a spoon, or a squeeze bottle, pour glaze over the completely cooled cake.
• Allow the glaze to set up for about five minutes before adding the decorating sugar (if using.)