Ingredients

Cake Batter
unsalted butter, to grease
7 oz dried cranberries
boiling water, to cover cranberries
2 oranges, thin peel only, no pith
4 oz sugar
4 oz dark brown sugar
1 tsp ground ginger
7 oz all-purpose flour
2 tsp baking powder
½ tsp baking soda
⅛ tsp salt
4 oz grapeseed oil
2 oz honey
5 oz applesauce
3 large eggs
1 tsp vanilla extract
3 ½ oz orange juice
5 oz walnut pieces

White Chocolate Glaze
3 ½ oz white chocolate, broken into pieces (½ in.)
1 oz heavy whipping cream
2 - 3 sprigs rosemary, to garnish
12 fresh cranberries, to garnish
3 tbsp sugar, to garnish

Preparation
Cake Batter
Grease a bundt pan (8.5 in.-9.5 in.) with butter, ensuring all crevices are well coated.
Place a bowl onto mixing bowl lid, weigh in cranberries and cover with boiling water. Set aside and allow to soak.
Place orange peel and sugar into mixing bowl and grind 1 min/speed 10. Scrape down sides and base of mixing bowl with spatula.
Add brown sugar, ginger, flour, baking powder, baking soda and salt and mix 15 sec/speed 6.
Add oil, honey, applesauce, eggs, vanilla and orange juice. Drain cranberries.
Add drained cranberries and walnuts and mix 15 sec//speed 3.5.
Transfer batter to prepared pan and bake for 45 minutes (350°F), until an inserted toothpick comes out clean. Allow to cool for 10 minutes. Remove cake from pan and transfer onto a wire rack to cool completely before adding glaze. Clean mixing bowl.

White Chocolate Glaze
Place white chocolate into bowl and melt chocolate on a double boiler.
Add whipping cream and mix for 3 minutes until it's thickened up.
Drizzle glaze over cake. Toss together rosemary, cranberries and sugar in a small bowl to coat. Garnish cake with sugared rosemary and cranberries and serve immediately.