Preheat oven to 350F. Generously grease and flour a 10-inch bundt pan.
In a large bowl, sift the flour, baking powder, baking soda and salt.
In another bowl, whisk sour cream, orange zest, juice and vanilla.
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.
Fold in dried cranberries.
Pour the mixture into the prepared bundt cake pan and spread evenly.
Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack. Let cool completely.
To make the orange glaze, whisk together powdered sugar and orange juice, a tablespoon at a time, until it becomes thick and smooth. Pour over cake.