Say WHAT!? Oh, yes. Fresh cranberries and clementine zest give this cake an excellent flavor, and we push it right over the edge with a boozy glaze.

Cranberry Clementine Bundt Cake

1-1/2 c. fresh cranberries* (divided use)
1 Tbsp. clementine zest
3 eggs
2 tsp. baking powder
1-1/2 c. flour
1 c. powdered sugar
1/4 tsp. salt
1-1/8 c. sugar
1/2 c. butter
1 c. sour cream

glaze
2 Tbsp. citrus and/or cranberry liqueur (such as Cranberry Clementine SweetShine)
juice of 2 clementines

Preheat oven to 350 degrees.

Cream together butter and sugar until combined. Add eggs, 1 at a time, mixing until incorporated. Add clementine zest, clementine juice, and sour cream; mix until incorporated. Add flour, salt, baking powder; mix until combined. Add 1-1/4 cup cranberries and stir.

Grease a Bundt pan and evenly sprinkle with 2 Tbsp. sugar. Pour 1/4 cup cranberries into the pan. Pour batter into prepared pan and bake for 50-55 minutes or until pick inserted in center comes out clean.Let cake sit in pan for 5 minutes after removing from oven, then turn cake over on a wire rack to cool.

While cake cools, prepare glaze by mixing powdered sugar with the liqueur, whisking to combine. Pour glaze over completely cooled cake.

*It can be difficult to find fresh cranberries after the holidays; you can substitute other fresh seasonal berries.