Winter Cranberry Walnut Bundt Cake with Orange Glaze

Preheat oven to 180°C (160°C fan/350°F). Thoroughly grease a 24cm bundt pan with soft butter, ensuring all grooves are covered. Dust with flour and tap out excess.

Mix flour, baking powder, gingerbread spice, and salt in a bowl. Toss cranberries and chopped walnuts in 2 tbsp of the flour mixture to prevent sinking during baking.

Beat room temperature butter with sugar and orange zest in a large bowl using an electric mixer for 3-4 minutes until light, fluffy and pale.

Add eggs one at a time to the butter-sugar mixture, beating continuously. Fully incorporate each egg before adding the next. The mixture should be smooth and homogeneous.

Alternately add the flour mixture and milk to the egg-butter mixture, beginning and ending with flour. Mix briefly until just combined into a smooth batter. Gently fold in the floured cranberries and walnuts.

Pour batter evenly into prepared bundt pan and smooth the top. Bake for 50-55 minutes until a wooden skewer inserted comes out clean and the cake is golden brown.

Let the bundt cake cool in the pan for 10 minutes, then carefully turn out onto a wire rack. Cool completely before glazing - at least 2 hours.

Sift icing sugar and mix with fresh orange juice to create a smooth, thick glaze. The consistency should drip from a spoon but not be too thin.

Pour orange glaze evenly over the completely cooled bundt cake, allowing it to drip down the sides. Let set for 30 minutes before serving.