cranberry orange bundt cake

2 sticks unsalted butter, at room temperature, plus more for the pan

2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for the pan

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/4 teaspoon baking soda

1 1/2 cups granulated sugar

2 tablespoons finely grated orange zest, plus juice

4 large eggs

1 tablespoon Grand Marnier liquor

8 ounces cream cheese

1 1/2 cups cranberries

glaze

2 tablespoons cranberry juice

1 cup confectioners sugar

Preheat the oven to 350 degrees F. Butter a 12-cup Bundt pan. Whisk together flour, the baking powder, salt and baking soda in a large bowl. Beat sugar, the orange zest and a mixer on medium-high speed until well combined, about 2 minutes. Add the butter and beat until light and fluffy, 4 to 5 minutes. Beat in the eggs, one at a time, then add the Grand Marnier and orange juice. Beat in the flour mixture in 3 additions, alternating with the cream cheese. Toss the cranberries with the remaining 1 tablespoon flour, then fold into the batter.

Bake for 50 to 55 minutes until golden brown and toothpick comes out clean!

Whisk the glaze ingredients and pour over the cooled bundt.