Combine 12 oz raspberries, 1/4 cup sugar, and 1 tbsp orange juice in a saucepan and bring to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the mixture thickens and reduces by about half. You'll know it's ready when it coats the back of a spoon. If desired, strain through a fine-mesh sieve to remove seeds, though I prefer leaving them in for more texture and flavor. Set aside to cool completely—this can be done while you prepare the cake batter.

In one bowl, whisk together 2 3/4 cups flour, 3 tbsp cornstarch (sifted first to remove lumps), 3/4 tsp salt, and 2 tsp baking powder. Set aside. In another bowl, whisk together 1/2 cup milk, 1 1/2 tsp vanilla, and 1/4 tsp almond extract. Having these prepared separately ensures smooth incorporation into the butter mixture and prevents overmixing. Preheat your oven to 350°F and generously grease a Bundt pan (about 12-cup capacity) with butter or cooking spray.

Using an electric mixer on medium speed, beat 1 cup butter (I always use Kerrygold unsalted butter for its rich flavor) for about 1 minute until it's light and fluffy. Add 2 cups sugar and 1 tbsp orange zest, and continue beating for 2-3 minutes until the mixture is pale and creamy—this creates air pockets that give the cake a tender crumb. Add 4 room-temperature eggs one at a time, beating well after each addition to ensure proper emulsification. If the mixture looks slightly curdled, don't worry; it will come together once you add the dry ingredients.

Reduce mixer speed to low and add the dry ingredient mixture from Step 2 and the milk mixture from Step 2 alternately, starting and ending with the dry mixture (dry, wet, dry, wet, dry). Mix until just combined after each addition—overmixing develops gluten and makes the cake tough. After the last dry addition, add 5 tbsp sour cream, which gives the cake better texture and keeps it incredibly moist. Fold in 1/3 cup of the cooled raspberry sauce from Step 1, 4 tbsp raspberries, and 3 drops food coloring (optional, for a prettier hue) until just barely streaked through—some sauce should remain visible for visual appeal.

Pour the batter into your prepared Bundt pan, smoothing the top gently. Bake at 350°F for 50-55 minutes, until a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs (not wet batter). The cake should be golden brown and spring back when lightly touched. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely—this allows the bottom to set and prevents sticking.

While the cake cools, make the glaze by whisking together 2 cups icing sugar, 3 tbsp raspberry sauce from Step 1, 4 tsp freshly squeezed orange juice (I find fresh juice makes a real difference in both flavor and aroma), and 1 pinch fine sea salt. Whisk until smooth and pourable—if it's too thick, add a few more drops of juice; too thin, add more powdered sugar. Once the cake is completely cool, drizzle the glaze over the top, letting it cascade down the sides. Serve with fresh berries on the side or arranged on top for garnish.