Preheat oven to 350 F, 177 C, or gas mark 4. Grease and flour bundt cake pan and set aside. In a mixing bowl combine the flour, salt, baking soda, and cardamom and set aside.

In the bowl of a stand mixer, with a paddle attachment on medium-high speed, mix the oil and sugar. Add the eggs one at a time waiting at least 1 minute between each egg scraping the bowl as needed.

Reduce the speed to low and add the vanilla and orange zest. Mix until completely combined.

Starting with the dry ingredients add 1/3 of the flour mixture to the mixing bowl and mix until just combined. Add half of the buttermilk and continue alternating the wet and dry ingredients mixing until just combined.

Carefully fold in cranberries and pomegranate seeds.

Transfer to bundt cake pan and bake for 60 minutes or until toothpick inserted comes out clean. Let it cool inside the pan for 10 minutes on a cooling rack then flip onto the cooling rack to cool completely.

In a mixing bowl gently whisk the powdered sugar and orange juice together. Thin the glaze with milk if needed.

Pour on top of the cake. Top with pomegranate seeds.