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.

Whisk the glaze ingredients and pour over the cooled bundt.