Place the prunes in a bowl and pour 1/2 cup of boiling water over the prunes. Let the prunes sit for 15 minutes. Place the prunes and liquid in a food processor and process until the prunes are smooth. It’s okay if there are large pieces of prune.

Place the cranberries in a food processor and pulse 3 times to roughly chop the cranberries. Scrape them into a bowl and set aside.

Melt the butter over medium low heat and once it’s almost melted remove it from the heat and let it cool until it is just warm.

Place the flour, baking powder, baking soda and cardamom in a medium-sized bowl and whisk for 30 seconds to combine the ingredients.

Place the brown sugar and granulated sugar in a large bowl. Zest the orange directly onto the sugar. Use your fingers to rub the orange zest into the sugar. Add the eggs and whisk until the eggs and sugars are thoroughly combined. Add 1/3 cup of prune puree and whisk until combined.

Add the melted butter and whisk to incorporate. Next add the sour cream and orange juice and whisk until mixed in. Add the flour in two batches and use a silicone spatula to fold the flour into the batter.

Add the chopped cranberries and gently fold them into the batter.

Spray the interior of each cake well with Baker’s Joy. If using the Brilliant Bundtlette Pan add 145 grams of batter to each cake well. If there is any leftover batter, use it to make 1 or 2 cupcakes.

Bake the cakes for 15-20 minutes or until the cakes spring back when touched with you finger or the cakes register about 200°F in the center.

Remove the cakes from the oven. Let them cool for 10 minutes and then invert them onto a cooling rack. Let them cool completely before adding the glaze or sprinkling with powdered sugar.