Preheat oven to 350F. Thoroughly butter and flour a 12-cup bundt pan, making sure to coat every crevice. Tap out excess flour. Halve the cranberries and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl with a stand mixer or hand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Scrape down the bowl twice during mixing. The mixture should look pale and almost whipped.

Beat in the eggs one at a time, mixing well after each addition. Add the sour cream, orange zest, orange juice, and vanilla. Beat on medium speed until just combined. The batter will look slightly curdled - this is normal.

Add the dry ingredients in three additions, mixing on low speed until just combined with no streaks of flour. Fold in the halved cranberries with a rubber spatula, distributing them evenly throughout the thick batter.

Spoon the batter into the prepared pan and smooth the top. Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean and the cake pulls slightly away from the pan edges. The top should be deep golden brown.

Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely, about 1 hour. For the glaze, whisk the powdered sugar with 2 tablespoons orange juice until pourable, adding more juice by the teaspoon if needed. Drizzle over the cooled cake and let set for 15 minutes before slicing.