Place orange juice in a sauce pan and place over high heat. Bring to a boil, and stir in cranberries. Remove from heat, cover and let sit for 20 minutes.

Preheat the oven to 350 degrees. Spray a 12-cup bundt pan with cooking spray that contains flour.

Cream the butter, cream cheese, sugar, and brown sugar in a large bowl with an electric mixer on high speed until light and fluffy. Decrease the speed to medium and add in eggs, one at a time, sour cream, orange zest, and vanilla, scraping down the bowl as needed. Mix batter well.

Sift flour, cornstarch, baking soda, cinnamon, and salt together in a medium mixing bowl. With the mixer on low speed, add flour mixture to the butter mixture, mixing just to combine. Fold in drained cranberries and walnuts. Pour batter into prepared pan, pushing batter in all crevices with a spatula and smooth top. Gently tap the batter filled bundt pan on the counter to release any air bubbles before baking. Place in oven on center rack and bake 50-55 minutes, until a wooden pick comes out almost clean. There may be a few moist crumbs on the pick.

Cool on wire rack for 10 minutes. Invert cake onto wire rack and cool completely.

When cake is cool, place on cake pedestal of choice. Lightly dust top of cake with confectioner's sugar through fine mesh strainer and garnish cake pedestal as desired with assorted berries, fruit and leaves.