1. Preheat oven to 350°F (175°C). Generously grease and flour a 10-inch bundt pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl or stand mixer, cream butter and sugar until light and fluffy, about 3-4 minutes.
4. Beat in eggs one at a time, incorporating well after each addition.
5. Mix in vanilla extract, orange zest, and orange juice.
6. Gradually add the flour mixture to the wet ingredients, alternating with milk, beginning and ending with flour (3 parts flour, 2 parts milk).
7. Fold in fresh cranberries gently.
8. Pour batter into prepared bundt pan, smoothing the top.
9. Bake for 50-55 minutes, or until a skewer inserted comes out clean.
10. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

For the Glaze:

1. Mix powdered sugar, orange juice, and zest until smooth.
2. Pour over cooled cake.