Preparation

Make the cake

• Position a rack in the center of the oven, and heat the oven to 350ºF. Spray an 8×8-inch baking pan with nonstick spray, and line the bottom with parchment. Lightly spray the parchment.
• 在一个中等大小的碗中，搅拌糖和油。一次加入一个鸡蛋，搅拌直至混合。在热情的地方搅拌，然后搅拌酸奶油和香草。
• In a separate bowl, whisk the flour, baking soda, cardamom, cinnamon, and salt.
• Using a wooden spoon, stir one-third of the flour mixture into the sugar mixture, and then add one-half of the cider. Repeat with the remaining flour and cider, ending with the flour, and stir until the batter is smooth.
• Fold in the chopped cranberries, and scrape the batter into the prepared pan.
• Bake until the cake springs back when touched in the center and a cake tester comes out with a few moist crumbs, about 55 minutes. Let the cake cool on a rack for about 10 minutes. Loosen the edges from the pan, and invert onto the rack. Remove the parchment, and then turn onto another rack so that the cake is top side up. Put the cake and rack on a large rimmed baking sheet.

Glaze the cake

• In a medium bowl, whisk the sugar, lemon zest and juice, and salt.
• 当蛋糕变暖但不热时，勺子或将釉倒在蛋糕上，以便覆盖蛋糕并滴落在侧面。让釉在室温下凝固约1小时。将蛋糕转移到盘子或盘子上。蛋糕将在室温下覆盖长达3天。