To Make the Cake:

1. Preheat oven to 325°F.  An oven thermometer will help you reach the right oven temperature; our ovens are often off, and that makes a huge difference!
2. Sift all-purpose flour, baking soda, and kosher salt into a medium bowl.  Set aside.
3. Add the granulated sugar and lime zest to a medium mixing bowl.  Using clean fingers, massage the zest into the granulated sugar until the sugar is fragrant and turns a light green.  (~5 minutes.)
4. Add butter to the bowl of a stand mixer or a large mixing bowl.  Mix the butter until it is completely smooth.
5. Add infused granulated sugar and cream butter and sugar until light and fluffy.  Take your time with this step, and scrape the sides of the bowl as needed.  (Not sure what properly creamed butter and sugar should look like?  Take a look here!)
6. Add eggs, one at a time, mixing until each egg is completely incorporated.  Scrape the sides and bottom of the bowl as needed.
7. Add the pure vanilla extract and Cointreau/Triple Sec (or orange extract) and mix until completely incorporated.
8. Add half of the flour mixture and mix until just incorporated.
9. Add all of the sour cream and mix until just incorporated. 
10. Add the other half of the flour mixture and mix until just incorporated.  Give the batter several turns with a stiff spatula.
11. Add the fresh cranberries to a small bowl, along with 2 tbsp of all-purpose flour.  Gently fold cranberries into the prepared batter.
12. Prepare your bundt pan as your normally would (I use the butter/flour method, and you can see how to do that right here!).  
13. Add the completed batter to the pan.
14. Bake for 60-70 minutes, or until an instant-read thermometer reads 210°F-215°F.  My Goldilocks temp is 212°F. 
15. Remove from the oven and allow to place on a cooling rack, in its pan, for ten minutes.  Place a piece of parchment paper under the cooling rack!
16. After ten minutes, invert the cake onto the cooling rack. 

To Make the Orange Simple Syrup:

1. Add the water, granulated sugar, and fine sea salt to a small saucepan.  Bring to a boil and boil just until all of the solids are dissolved.  Remove from the heat.
2. Add the orange extract or Cointreau and stir to combine.  Do not place back on the heat!
3. Brush on the cake after inverting it onto the cooling rack.  To make a more boozy cake, you can wait 10-20 minutes and brush a second coat of the simple syrup.  Allow the cake to cool completely.  (3-5 hours)

To Make the Cranberry Gelée:

1. Add 150 g of cranberries, granulated sugar, orange juice and sea salt to a small saucepan.  
2. Bring to a boil and reduce to a low simmer, until most of the water has evaporated from the mixture.
3. Use an immersion blender to smooth out the gelée, then run it through a fine mesh strainer to remove the fibrous cranberry skin.
4. Allow to cool completely before using in the glaze.

To Make the Cranberry Glaze:

1. Add the confectioner’s sugar, fine sea salt, orange extract/Cointreau, lime juice, and two tablespoons cranberry gelée to a medium mixing bowl.  Stir until the mixture is mixed but clumpy.  If all of the confectioner’s sugar won’t incorporate into the clumpy mixture, add another 1/2 tbsp of cranberry gelée.  
2. Continue stirring and adding cranberry gelée until the glaze has the consistency of thick honey.
3. Pour over the cake with a spouted measuring cup, squeeze bottle, or spoon.
4. Enjoy!