Step 1

Preheat the oven to 350°F / 170°C degrees. Butter and flour a 9x5-inch loaf pan. Or, a series of smaller pans. If you end up with leftover batter, bake off a cupcakes or two. You can use whatever variety of pans you prefer, just be sure to only fill the pans 2/3 of the way full of batter, and keep an eye on the baking time.

Step 2

Sift the flours, baking powder and salt together and set aside. In another bowl stir together the buttermilk and vanilla, set aside.

Step 3

Using a stand mixer with a paddle attachment, cream the butter until light and fluffy. With the machine on add the sugar. Beat until well incorporated. Be sure to turn off the mixer and scrape down the sides once or twice at this stage. Add the eggs one at a time, incorporating each egg before the next addition. Mix until the batter is uniform, creamy, and billowy.

Step 4

Either by hand or with the mixer on low, add one-third of the dry ingredients, then one-third of the buttermilk, stirring between each addition *just* enough to incorporate. Repeat until all the flour mixture and buttermilk ingredients are in the batter. Toss the cranberries in a bit of flour, shake off excess and fold into the batter, being mindful to avoid over-mixing.

Step 5

Pour the batter into the prepared pan and bake until a cake tester inserted in the center comes out clean and/or the top springs back. If you’re baking multiple smaller cakes, they will be done sooner than larger ones, usually 30 - 50 minutes. A 9x5 loaf pan, or equivalent, is usually more in the range of an hour or so. Set on a cooling rack to cool slightly before removing from the pan. Cool completely before icing.

Step 6

Meanwhile, stir together the glaze ingredients, whisking until nice and smooth. Drizzle over the tops of the cooled cakes, allowing a bit of extra glaze to run down the sides. If you're adding sparkling cranberries to the top, this is the time. Allow the icing to set before serving. Dust with powdered sugar just before serving for added winter vibes. I tend to leave this cake on the counter for snacking, but it can be transferred to an air-tight container and refrigerated if you want it to keep for longer.