TO MAKE THE CAKE:

1. Pre-heat the oven to 350°F (180°C). Position a rack in the lower middle. Butter and flour a 10- inch, 12 cup (25cm, 2.9L) nonstick Bundt pan (I split the recipe into two 6-cup Bundt pans)
2. Beat together the butter, granulated sugar, and zest in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at aa time, beating after each until uniform. Scrape down the bottom and sides of the bowl, add the vanilla and bitters (if using), and stir to combine.
3. Ina a separate bowl, stir together the flours, baking soda and salt. Add to the butter mixture in thirds, alternating with the juices and half-and-half, and beat on low to combine, scraping the bowl after each addition. Stir in the cranberries.
4. Pour the batter into the prepared pan (it will come to the top of the Bundt pan) and bake on a baking sheet until a wooden skewer inserted into the center comes out with a tiny crumb, 1 hour to 1 hour 10 minutes. Transfer to a wire rack to cool for 20 minutes (bake for 45 minutes if you split the recipe into two smaller Bundt pans). Remove from the pan, and let cook completely on a rack.

TO MAKE THE GLAZE:

1. Whisk together the confectioners sugar, half-and-half, vanilla seeds, and salt to make a slightly runny glaze. (I only used about 2 tbsp to create the thick glaze that you see pictured). Set the cake on a wire rack on parchment paper and drizzle the glaze over. If you are garnishing with sugared cranberries, you will add them at this stage (*see below). Otherwise, let the glaze set slightly before slicing and serving.

TO MAKE THE SUGARED CRANBERRIES:

1. While the cake bakes, combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat, stirring, until sugar is dissolved. Do not allow the mixture to boil.
2. Add the cranberries to the saucepan and stir to coat all of the cranberries. Use a slotted spoon and transfer the cranberries to a wire rack (set it on top of a lined baking sheet for easy clean up). *Reserve the leftover syrup, it is great added to cocktails.
3. Let the cranberries dry for 1 hour. After one hour, roll the cranberries in the remaining sugar until nicely coated. Garnish the freshly glazed cake with sugared cranberries. Allow the glaze to set slightly before slicing and serving. Any leftover sugared cranberries will keep in an airtight container in the fridge for 2-3 days.