Preheat oven to 350F. Generously grease and flour a 12-cup capacity Bundt Cake pan (measuring about 10 inches in diameter) and set aside.
In a large bowl, mix together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, brown sugar, and Granulated sugar until light and fluffy. Beat in the eggs, mix in the vanilla, orange juice, zest, and buttermilk mixing just until incorporated (the batter will be quite thick). Fold in the cranberries.
Spoon half the batter into the prepared pan spoon the cranberry sauce evenly over the batter then top with the remaining batter.
Bake for 60 - 75 minutes, or until a cake tester comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
For The Glaze
Sift the sugar into a large mixing bowl to avoid lumps.
add the melted butter, vanilla, and 4 tablespoons of the milk. Mix well and add more milk as needed for the desired consistency. Drizzle over the cooled cake.
Don’t have fresh cranberries? Use thawed frozen cranberries (that have been strained) or dried cranberries that have been soaked for 10 to 15 minutes in hot water, and then strained. Soaking will help them become plumper, juicier, and softer.
Prepare the Pan – Be sure to grease and flour all the crevices in the pan with shortening so the cake will release easily and the design is defined.
Use Good QualityIngredients. Cheaper brands of flour use harder wheat, making the cake heavy. Off brands of sugar are often more ground than quality brands, yielding more sugar per cup, which can cause your bake to fall. Cheaper butter brands can contain more liquid fat which also affects a bake.
Beat softened butter at medium speed with an electric mixer until light and fluffy. This step is important because it whips air into the cake batter so rises during baking.
To prevent the batter from curdling, alternate wet anddry ingredients with the liquid, beginning and ending with the dry ingredients. Mix just until blended after each addition; overmixing at this point can create a tough, rubbery cake.