1. Position oven rack in lower third. Preheat to 350°F (175°C). Generously grease 10-inch bundt pan with butter, coating every groove. Dust with flour and tap out excess.

2. Bring butter, eggs, and sour cream to room temperature 30-60 minutes ahead.

3. In medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

4. Toss 2 cups cranberries with 1 tablespoon flour. Set aside with remaining 1/2 cup cranberries.

5. In large bowl or stand mixer, beat softened butter and sugar on medium-high 3-4 minutes until light, fluffy, and pale. Scrape bowl frequently.

6. Add eggs one at a time, beating 30 seconds after each. Beat in vanilla and almond extracts.

7. Reduce speed to low. Add flour mixture in three additions alternating with sour cream in two additions (flour-sour cream-flour-sour cream-flour). Mix just until no streaks remain.

8. Gently fold in flour-coated cranberries with rubber spatula using 10-12 folds.

9. Pour batter into prepared pan and smooth top. Scatter reserved 1/2 cup cranberries over surface. Tap pan on counter 3-4 times to release bubbles.

10. Bake 55-65 minutes until golden and toothpick inserted in thickest part has moist crumbs. Tent with foil after 40 minutes if browning too quickly.

11. Cool in pan on wire rack 20 minutes. Run thin knife around edges and center. Invert onto rack and lift off pan. Cool completely (about 2 hours).

12. Make glaze: Whisk powdered sugar, milk (start with 3 tablespoons), and vanilla until smooth and pourable. Drizzle over cooled cake.

13. Optional sugared cranberries: Simmer 1/2 cup water and 1/2 cup sugar until dissolved. Remove from heat, add 1 cup cranberries, let sit 10 minutes. Drain and roll in 1/2 cup sugar. Dry 30 minutes then arrange on glazed cake.