Cake

1. Heat oven to 350F. Prepare two cake pans by greasing them, lining the bottom with a parchment circle, and greasing the parchment (I generally use softened butter or canola oil spray for greasing). (To make the parchment circle, trace the pan on a piece of parchment and cut the circle just slightly inside that border so that it will fit.)
2. Combine dry ingredients Whisk together flour, baking soda, salt, cloves, cinnamon, and nutmeg in a medium bowl. Set aside.
3. Cream butter and sugar in a stand mixer or using electric hand mixers, beating on medium-high for 3-5 minutes.
4. Beat in eggs and vanilla, adding one egg at a time and waiting until incorporated before adding the next and then the vanilla.
5. Add dry ingredients and buttermilk Reduce mixer speed to low and add dry ingredients and buttermilk in 5 alternating batches, starting and ending with dry (1/3 dry, 1/2 buttermilk, 1/3 dry, 1/2 buttermilk, 1/3 dry). Turn off the mixer just before the final dry ingredients are incorporated, then finish with a rubber spatula. Scrape the batter into the prepared pans and bake for 38-42 minutes, until a cake test or toothpick inserted into the center of the cake comes out clean or until the top springs back when lightly pressed. Rotate pans halfway through the baking time. Cool in the pans for at least 10 minutes, then run a sharp knife around the edges of the pan and invert onto a wire rack to continue cooling.

Frosting

1. Combine cream cheese and butter in a food processor, stand mixer, or bowl with electric hand mixer, until well combined.
2. Add sugar and flavoring and continue mixing until completely smooth. If frosting seems really thick, mix slightly longer. Don’t mix more than needed!

Orange-vanilla sugared cranberries

1. Soak cranberries in syrup Combine sugar, water, orange zest, and vanilla in a small pot (if using 1/2 vanilla bean, split lengthwise and scrape seeds into the pot along with the pod). Heat over medium-high, stirring occasionally to dissolve the sugar. Turn off heat, add cranberries, toss to coat the berries, and let sit at least 8 hours.
2. Drain and coat berries Drain the cranberries of their syrup and toss with more sugar. Spread on a baking sheet or other surface to dry for at least 1 hour (preferably 2) before using.