Pre-heat the oven to 350°F.
Spray a bundt pan with cooking spray; sprinkle the 2 tablespoons of sugar on the bottom of the pan.
Sprinkle ¼ cup of the cranberries on the bottom of the pan; set aside.
In a large bowl, cream together butter and granulated sugar until sugar turns a lemon color; about 4 – 5 minutes.
Add eggs, one at a time; mix in until incorporated.
Add the orange juice and zest; stir until incorporated.
Add the sour cream; again, stir until well incorporated.
Add the flour, salt and baking powder.
When this is all mixed together, stir in the remaining 1-¼ cups cranberries.
Pour cake mixture into the already prepared bundt pan.
Place in the pre-heated oven and bake for 50 – 55 minutes until a tester comes out clean.
Remove from the oven and let pan set for 5 minutes; turn cake over unto a wire rack to cool.
In a small bowl, mix the glaze ingredients until well blended; spread on top and sides of cake.
