Combine butter and sugar together until soft and fluffy
1 ½ cups butter, 1 ½ cups granulated sugar
Mix in the baking powder and salt. Stir just until combined.
2 ¼ teaspoons baking powder, ½ teaspoon salt
Measure out the flour into a bowl.
3 cups flour
Place cranberries in another bowl. Add 2 Tablespoons of flour to berries. Stir gently so berries are covered with flour.
2 cups fresh whole cranberries
To the butter mixture, add each egg one at a time. After each egg, add 2 Tablespoons of flour from the bowl of measured flour. Repeat with each egg adding 2 Tablespoons of flour.
Add vanilla, orange zest and orange juice.
1 teaspoon vanilla, 2 Tablespoons orange zest, 1 Tablespoon orange juice
Gently add one-third of the remaining flour into batter. Beat on a low speed until combined.
Mix in half the milk. Beat on low speed until combined.
¾ cup milk
Add an additional third of flour. Beat gently until combined
Add remaining milk. Beat gently until combined.
Add remaining flour and beat gently until combined.
Fold in cranberries into cake batter with a spatula.
Spray a bundt pan with a non-stick spray.
Spoon cake batter into bundt pan. Smooth out top of batter with a spatula or the back of a spoon.
Bake in a preheated 350 degree oven for one hour.
Place cake pan on a baking rack and allow to cool for 10 minutes.
Place baking rack on top of the cake pan and flip cake pan upside down resting on top of baking rack.
After an additional 10 minutes, carefully remove cake pan.
Allow cake to fully cool. Sprinkle with powdered sugar and sugared cranberries and serve. If not serving right away, cover cake with plastic wrap. Do not add powdered sugar and sugared cranberries until just before serving.
¼ cup powdered sugar, ¼ cup sugared cranberries