This comes from Susanna Short's "Bundt Cake Bliss: Delicious Desserts from Midwest Kitchens." This was one of our desserts at our holiday brunch -- absolutely lovely! I made it as six mini-bundts.
Preheat oven to 350. Spray one large bundt pan with baking spray and set aside.
Make filling: Combine cranberries, sugar, water, almond extract, and orange juice in a small saucepan. (Set aside 12 cranberries so that they remain whole.) Bring to a medium boil and cook, stirring constantly, until the cranberries begin to pop. When mixture thickens, remove from heat. Cool mixture to room temperature.
Make cake: Combine flour, baking powder, baking soda, and salt. Set aside.
Beat the butter with an electric mixer in a large bowl.
Add sugar and beat until smooth.
Add eggs and almond extract; beat until light and fluffy (about 3 minutes).
Add dry ingredients and beat until smooth.
Add sour cream and orange zest. Mix well.
Pour half of the batter into the bundt pan. Spoon 2/3 of the filling into the batter, taking care not to let the filling touch the sides of pan. Spoon the remaining batter on top.
Bake 55-60 minutes, or until it passes the toothpick test.
Cool cake in pan exactly ten minutes, then remove by inverting it on to a serving plate.
Prepare glaze: combine orange and lemon juice, and sugar, in a small saucepan. Simmer over medium heat until mixture thickens. Remove from heat.
While the cake is still warm, gently brush on the glaze. When the cake is cool, spoon the remaining filling over the top of the cake and stud with the remaining whole cranberries.