Created by Mikekey on November 4, 2014
Step 1: Preheat oven to 350F. Coat bottom and sides of an 8-inch square cake pan with nonstick spray. Line bottom with parchment paper; coat paper with spray. Whisk flour, cinnamon, salt, cardamom, baking powder and baking soda in a medium bowl and set aside.
Step 2: Pulse cranberries in a food processor until finely chopped but not puréed; set aside.
Step 3: Stir sugar, brown sugar, and oil in another medium bowl to blend. Add eggs one at a time, stirring to blend between additions. Whisk in sour cream, orange zest, lemon zest, and vanilla.
Step 4: Whisk in dry ingredients in 3 additions, alternating with cider in 2 additions and whisking to blend. Fold in chopped cranberries. Scrape butter into prepared pan; smooth top.
Step 5: Bake, rotating pan halfway through, until a tester inserted into center of cake comes out almost clean, 1 hour–1 hour 10 minutes. Transfer pan to a wire rack; let cake cool in pan for 15 minutes. Run a thin knife around inside of pan to release cake; turn out cake onto rack. Peel off parchment paper, then flip cake and let cool for 20 minutes.
Step 6: Whisk powdered sugar, lemon zest, lemon juice, and salt in a small bowl. Spread glaze over warm cake, allowing to drip down sides. Let stand until glaze becomes crackly, about 1 hour. Serve at room temperature.