Preheat oven to 180°C - 350 F.
Butter and flour a large Bundt pan, tapping out excess flour.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, cardamom, nutmeg, and cloves.
Using an electric mixer with paddle attachment, beat sugars and butter until light and fluffy.
Beat in eggs, one at a time, until incorporated.
Briefly beat in lemon peel and juice.
Beat in dry ingredients in 3 additions, alternating with the buttermilk in 2 additions, just until incorporated.
Gently fold in cranberries, being careful not to over mix, and spoon the batter evenly into the bundt pan.
Bake for approximately 1 hour and 10 minutes, checking earlier depending on the heat of your oven, until a cake tester comes out clean and free of crumbs.
Let cake cool in pan for 10 minutes on a wire rack, before turning out onto the rack to cool to room temperature.
Brush off excess flour and transfer to a serving plate.
Combine glaze ingredients and whisk until incorporated.
Drizzle over top of the cake, allowing to flow over the sides.
Best served the next day.