Preheat oven to 350ºF and prepare a 10 or 12-cup bundt pan by greasing and flouring.

Using an electric mixer on medium speed, beat together the butter and sugar until fluffy; 3 to 4 minutes. Add the eggs, one at a time, and mix until each is fully incorporated. Scrape down the bowl with a spatula as necessary. Then mix in the sour cream and vanilla.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

Using the electric mixer, add the flour mixture into the butter mixture and beat on low speed until incorporated.

Transfer the cake batter into the prepared pan and bake for 45 minutes or until a cake tester comes out clean. The inner sides of the cake will begin pulling away from the edges.

Let cool for 10 minutes in the pan before carefully inverting the cake and transferring it to a cooling rack. Use a butter knife to gently go around the inner edges of the pan.

Garnish the top with sifted confectioners' sugar and fill the center with sugared cranberries and rosemary.