Spiced Cranberry Bundt Cake

1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, Chinese five-spice powder, baking powder, baking soda, salt, cinnamon, and ginger.
3. In a large mixing bowl, beat the softened butter until smooth. Add granulated and brown sugars, and beat until fluffy, about 3 minutes.
4. Incorporate the eggs one at a time, beating well after each addition. Mix in vanilla extract and yogurt until fully combined.
5. Gradually add the dry ingredients to the wet mixture, beating just until blended. Fold in the almonds, fresh cranberries, and dried cranberries.
6. Pour the batter into the prepared Bundt pan, spreading evenly.
7. Bake for about 1 hour and 10 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

8. In a small bowl, mix powdered sugar with 2 teaspoons of orange juice, stirring until the sugar dissolves. Add more orange juice, a little at a time, until the mixture reaches a thick, pourable consistency.
9. Drizzle the icing over the cooled cake, letting it cascade down the sides. Allow the icing to set for at least 30 minutes before serving.

• Use Greek-style yogurt for its rich, thick texture.
• The cake can be made up to three days ahead. Store at room temperature under a cake dome or in an airtight container.
• Toasting the almonds enhances their nutty flavor.