Preheat the oven to 350 degrees F and generously mist a 10-cup Bundt pan with nonstick spray.
Place the butter and Philadelphia Cream Cheese in a large mixing bowl, mixing together until smooth and well-blended.
Add the sugar and whip on medium-high speed until very pale and fluffy (about 5 minutes).
Add the eggs, one at a time, scraping the sides and bottom of the bowl with a silicone spatula after each addition.
Stir in the orange juice, zest, and vanilla.
Add the flour, 1 ½ cups at a time.
When all the flour has been incorporated, stir in the salt, ginger, and cloves.
Transfer the batter to the prepared Bundt.
Bake for 70 to 80 minutes*, or until a bamboo skewer inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
Cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
Dust with powdered sugar, and fill the center of the Bundt with sugared cranberries, for garnish.