Spiced Cranberry Bundt Cake

Preheat oven to 350F. Butter and flour 12-cup Bundt pan.

Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth.

Add both sugars and beat until fluffy, about 3 minutes.

Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then Greek-style yogurt.

Add dry ingredients; beat just until blended. Fold in almonds and all cranberries.

Transfer batter to prepared Bundt pan.

Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely.

Stir powdered sugar and 2 teaspoons orange juice in small bowl until sugar dissolves.

Mix in more juice by 1/2 teaspoonfuls to reach consistency of heavy cream. Spoon icing over cake, allowing it to drip down sides.

Let stand until icing sets, at least 30 minutes. DO AHEAD: Can be made 3 days ahead. Cover with cake dome and store at room temperature.

Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.

** A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets and online at penzeys.com.

Greek-style yogurt is especially thick and rich, even the reduced-fat variety.