• Preheat oven to 350℉.
• Grease and flour a bundt pan or use baking spray with flour and spray well. 
• Using a stand mixer with a paddle attachment or a hand mixer, beat butter and sugar until light and creamy. 
• Add eggs, one at a time, beating well after each addition.
• Mix all the dry ingredients together. Add ½ of the dry ingredients to the batter with ½ the sour cream, and beat. Add remaining dry ingredients and sour cream, and beat until smooth.
• Pour ⅓ of the batter into the prepared bundt pan. Spread ½ of the whole cranberries over the batter, sprinkle ¼ of a cup of nuts over the cranberries. Repeat layers, ending with the final third of batter. Use a spatula to smooth out the top.
• Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
• Let cool in the pan for 10-15 minutes before inverting it onto a wire rack.
• Once cooled, sprinkle with powdered sugar or glaze.

Optional Glaze and Sugared Cranberries

• Mix the powdered sugar, pure vanilla extract and milk (one tbsp at a time) until smooth.
• Drizzle over cooled cake.
• Add sugared cranberries on top for a festive touch.
• Cut with a serrated knife.
• Serve and enjoy!
• To store, wrap leftover cake slices in plastic wrap or place them in an airtight container. This cake stays fresh at room temperature for up to 2 days or can be refrigerated for up to a week. To freeze, wrap slices individually or place them in an airtight container for up to 3 months, and enjoy later.