Method
2
Butter a 10-cup Bundt pan.
3
Whisk the flour, baking powder, and salt in a bowl.
4
Beat the softened butter and granulated sugar until pale and fluffy.
5
Beat in the eggs one at a time.
6
Mix in the vanilla extract and orange zest.
7
Add one-third of the flour mixture to the butter mixture.
8
Mix in half of the sour cream.
9
Repeat with another third of the flour mixture and the remaining sour cream.
10
Mix in the remaining flour mixture.
12
Toss the cranberries with 1 tablespoon of flour.
13
Fold the cranberries into the batter.
14
Spoon the batter into the prepared pan.
15
Smooth the top of the batter.
16
Bake for 45 to 55 minutes, until a skewer inserted in 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, 2 tablespoons of milk, and icing vanilla until smooth.
21
Drizzle the icing over the cooled cake.
22
Decorate with fresh cranberries and rosemary sprigs.
23
Let the icing set before serving.