Preheat the oven to 350°F and generously grease a cake pan with butter. Sprinkle one tablespoon of flour to the buttered mold and shake it lightly so that it covers the entire inside of the mold. Set aside.
Add flour, baking powder, and salt in a medium bowl and whisk together to combine. Set aside.
Use a stand mixer fitted with the paddle attachment (or a hand-held mixer) to cream the butter and orange zest, about 3 to 4 minutes. Then beat in the sugar on medium-high speed until fluffy and creamy, about 2 to 3 minutes.
Scrape down the sides of the bowl as needed.
With the mixer running on low speed, add the eggs one at a time. Make sure that each egg is incorporated before adding the next one.
Then, add the buttermilk, orange liqueur, and vanilla bean paste; continue to mix until incorporated.
With the mixer on the lowest speed, add in ⅓ of the flour mixture. Once the flour is combined, repeat this process two more times with the remaining flour mixture, scraping down sides as needed. Once the last addition of flour is combined, remove the bowl from the mixer and, using a silicone spatula, fold the cranberries into the batter.
Pour the batter into the prepared pan, gently smoothing out the top with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, or with a couple of baked crumbs. Transfer the pan to a cooling rack and let it rest for 10 minutes.
Turn the cake onto a cooling rack and remove the cake from the pan using light movements so that pieces do not break off and remain on the mold. Let the cake cool for another hour before glazing.
To make the glaze, combine the powdered sugar with the freshly squeezed orange juice and vanilla paste. Whisk until it has a thick pouring consistency. Pour over the cooled cake.
Decorate the cake with fresh cranberries dipped in white crystal sugar and sprigs of rosemary.
Cut and serve.