Put the oven rack you will use in the middle/lower-middle position. Preheat the oven to 325 F and grease your Bundt pan very well.

Whisk together the flour, baking powder, and salt in a small bowl.

Cream the butter at medium speed for 1-2 minutes. Add the sugar and orange zest, continue beating at medium speed until fluffy and lighter in color, about 3 minutes.

Beat in the eggs one at a time, scraping down the bowl after each addition is fully incorporated. Add the orange liqueur and vanilla extract, mix at low speed until combined.

The flour and liquids will be added in three stages. After each addition, mix on low until barely incorporated. Add one-third of the flour mixture, mix, then add the orange and lemon juices, mix. Add half the remaining flour mixture, mixing until barely incorporated again, then add the heavy cream and beat on low. Finally add the last of the flour, mix until just incorporated. The batter will be quite thick.

Sprinkle in the cranberries and fold in to distribute evenly.

Pour/scoop the batter into the prepared Bundt pan, place on the adjusted rack, and bake 60-75 minutes. After 40 minutes of baking, rotate the cake 180 and cover the top with foil to protect from over-browning. A wooden skewer or toothpick should come out of the center with the slightest bit of crumb, but it may not be quite done.

Cool the cake on a wire rack for 25-30 minutes, then invert onto the rack and finish cooling.

Place on serving platter.

Whisk together the confectioner's sugar, salt, vanilla extract and 2 tablespoons of milk. If glaze is too thick to pour, add increments of ½-1 tablespoons of milk to thin slightly.

Drizzle over the fully cooled cake and (ideally) let the glaze set at least 1 hour before serving. Serve