Preheat your oven to 180°C (350°F) and prepare two 8-inch cake pans by buttering or using cake release spray.

In a large mixing bowl, cream 250g of butter with 250g of sugar until light and fluffy, about 4–5 minutes.

Add four eggs one at a time, mixing well after each addition, then stir in 1 tsp of vanilla extract and the zest of one orange.

In a separate bowl, sift together 250g of flour, 2.5 tsp of baking powder, 0.5 tsp of baking soda, and 0.5 tsp of salt; fold into the wet ingredients.

Gently fold in 100g of fresh cranberries and divide the batter evenly between the two pans.

Bake for 30–35 minutes or until a toothpick comes out clean; let cool for 20 minutes in the pans before transferring to a wire rack.

Beat together 400g cream cheese, 300ml double cream, 65g icing sugar, 1 tbsp orange juice, and 1 tbsp liqueur until stiff peaks form.

Once cooled, place one cake layer on a stand, spread a quarter of the frosting on top, then add the second layer.

Use remaining frosting to cover the top and sides of the cake, decorating as desired with sprinkles and cranberries.