Method
1
Slice the oranges into rounds about 5 mm thick and remove any seeds.
2
Combine 200 g granulated sugar and the water in a wide saucepan.
3
Bring the syrup to a gentle simmer over medium heat.
4
Add the orange slices in a single layer.
5
Simmer the slices gently for 30 to 35 minutes, turning them occasionally, until translucent.
6
Transfer the slices to a wire rack and let them cool.
7
Preheat the oven to 175°C (350°F).
8
Grease a 10- to 12-cup Bundt pan thoroughly with butter.
9
Whisk the flour, cinnamon, baking powder, baking soda, and salt in a bowl.
10
Beat the softened butter and brown sugar until light and fluffy.
11
Add the eggs one at a time, beating after each addition.
12
Beat in the sour cream and vanilla.
13
Add the dry ingredients to the butter mixture in two additions.
14
Mix just until no dry streaks remain.
15
Spoon the batter evenly into the prepared pan.
16
Bake for 45 to 55 minutes, until a skewer inserted into the cake comes out clean.
17
Cool the cake in the pan for 15 minutes.
18
Turn the cake out onto a wire rack.
19
Cool the cake completely.
20
Whisk the powdered sugar with the milk until smooth.
21
Add a little more milk if needed to make a thick, pourable glaze.
22
Drizzle the glaze over the cooled cake.
23
Arrange the candied orange slices around the top of the cake.
24
Place the cranberries and rosemary sprigs around the wreath for decoration.
25
Let the glaze set before serving.