Preheat oven to 350 degrees, grease bundt pan and set aside.

In your mixing bowl combine the cake mix and pudding mix. Add in eggs, vegetable oil, sour cream, milk, orange zest, and almond emulsion. Using an electric mixture, mix until fully combined or you no longer see any streaks of dry ingredients (1-3 minutes).

Rinse cranberries. In a separate bowl, toss cranberries in 1 tablespoon of flour until cranberries are lightly coated with flour. This will help ensure the cranberries don’t sink to the bottom of the pan while baking.

Gently fold cranberries into cake batter, evenly dispersing cranberries throughout the bowl.

Pour cake batter into cake pan and bake cake for 45 minutes for a 10-12 cup Bundt cake. A toothpick should come out clean when inserted. If not, bake cake in 1 minute additional increments, checking the center of the cake with a toothpick each time.

Turn Bundt cake onto cooling rack, and allow cake to completely cool before topping with ganache.

While your cake is baking – make your whipped white chocolate ganache

Add your cream to a a small stovetop pan and heat over low-medium heat until simmering. Put your chopped white chocolate into a heat-proof bowl, and pour simmering cream over top. Cover bowl and let it sit for 10 minutes.

Uncover bowl and slowly mix melted chocolate and cream together until fully incorporated. Congratulations! You just made white chocolate ganache! Allow ganache to cool slightly before covering with plastic wrap and refrigerating for 2 hours. You will want the ganache to cool completely before whipping.

Once ganache is completely cooled, whip ganache using an electric mixer. I prefer my whisk attachment for this. Whisk ganache until light, fluffy, and spreadable (this will take about 2 minutes).

Spread whipped ganache on cooled cake. Top with sugared cranberries. Enjoy!