1-Preheat the oven to 350˚F and generously butter and flour a 10-inch bundt pan, making sure to remove any excess flour.

2-Beat the eggs and sugar at high speed for 3 minutes until they turn pale and fluffy.

3-Add the oil, melted butter, and vanilla extract one at a time, mixing well after each addition, then stir in the buttermilk until fully combined.

4-In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5-Add the dry ingredients to the wet mixture on low speed until just combined, avoiding overmixing to keep the cake light.

6-Toss the cranberries with 1/2 tablespoon flour and fold them into the batter along with 1 tablespoon orange zest for that fresh citrus touch.

7-Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted comes out mostly clean with moist crumbs.

8-Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.

9-For the glaze, mix powdered sugar, orange juice, and orange zest until smooth and pourable, adjusting as needed, then drizzle over the cooled cake and add sugared cranberries if desired.