Begin by thoroughly greasing your Bundt pan with unsalted butter, covering all designs. Preheat your oven to 350°F (175°C) and have a toothpick handy for testing doneness.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cardamom, cinnamon, salt, baking soda, ground ginger, and ground nutmeg. Set aside.

In a separate bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar together until fluffy and pale, about 3-5 minutes.

Add the large eggs, pure vanilla extract, vegetable oil, and buttermilk to the butter and sugar mixture. Mix until smooth and well-combined.

Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Fold in the fresh or frozen cranberries.

Pour the batter into the prepared Bundt pan, smoothing the top. Bake for 50-60 minutes or until a toothpick inserted comes out clean.

Allow the cake to cool in the Bundt pan for about 10 minutes. Invert the pan onto a wire rack to release the cake and let it cool completely.

In a small bowl, whisk together the confectioners’ sugar and cranberry juice until smooth. Adjust consistency with more cranberry juice if desired.

Top the cooled cake with the cranberry glaze, allowing it to drizzle down the sides. Garnish with sugared cranberries and rosemary sprigs if desired.