Preheat oven to 350 degrees. Coat a 12 cup bundt cake pan with non stick spray, and then finish with flour. Tap out the excess flour.

In a large bowl, whisk together the flour, baking powder, salt, and nutmeg. Set aside.

In a stand mixer, beat together the sugar and softened butter until light and fluffy, scraping down the sides as needed. Add in one egg at a time, beating it in completely for 20 seconds before adding the next. Add in the orange zest, vanilla, and almond extract and incorporate completely.

Add in the flour mixture, one third at a time, alternating with adding in the sour cream. Lastly fold in the chopped cranberries.

Spread the mixture into the bundt pan, smoothing the top lightly, and bake for 65-70 minutes, or until a toothpick inserted into the cake comes out clean. Let it rest in the pan for 15-20 minutes, and then invert onto a wire rack to cool completely. Dust with powdered sugar if desired. Slice and serve with tea!