To make sauce, add all ingredients in a small saucepan over medium heat to a slight boil. Reduce heat to simmer for 8-10 minutes, stirring occasionally until cranberries have softened and sauce is a thick consistency. Remove from heat to cool.

Preheat oven to 350ºF. Coat a 10-cup bundt cake pan with butter and set aside.

To make cake, in a medium bowl, combine together the flour, baking powder, baking soda, salt and orange zest. Set aside.

In a bowl of an electric mixer, use the paddle attachment to mix the butter and honey together for 3-4 minutes until light and fluffy.

Beat the eggs in one at a time. Add yogurt, orange juice, orange blossom and mix to combine. Begin adding the flour mixture a little bit at a time.

Scrape the sides of the bowl as necessary. Mix for a couple of minutes until the batter is smooth and all the ingredients are incorporated.

Place the batter into the prepared pan, reserving 1/3 of the batter. Spread cranberry sauce evenly on top of batter. Using a knife, swirl the cranberry sauce ton evenly spread it out. Top with remaining batter and using a spatula, spread it evenly in the pan.

Bake in preheated oven for 35-40 minutes or until toothpick inserted comes out clean.

Let cake stand for 3 minutes and remove from the pan onto a cake stand or serving platter. Let cake stand to room temperature and dust generously with icing sugar before serving.