Orange-Cranberry Bundt Cake

1 c unsalted butter
2 c sugar
4 eggs
1 tsp vanilla extract
3 tsp grated orange zest
2 1/2 c plus 1 Tbs all-purpose flour
3/4 taspoon salt
1 tsp baking powder
1/2 c sour cream
1 1/2 c cranberries (fresh or frozen)

Garnish & Glaze:
1 egg white - lightly beaten cranberries, strips of orange peel
1/4 c granulated sugar
2 c confectioners sugar

Heat oven to 350 - lightly butter and flour a 12 cup bundt pan - shaking out excess flour - set aside -

Combine butter and sugar in the bowl of a standing mixer - cream, using paddle attachment, until light and fluffy. Add eggs, one at a time, mixing well and scraping the bowl after each addition. Add vanilla and orange zest. Mix well.

Combine 2 1/2 c of the flour, the salt and baking powder on a large sheet of waxed paper. Ad dhalf to butter mixture in bowl, then the sour cream, then remaining flour mixture, beating until smooth. Coarsely chop cranberries and toss with remaining 1 Tbls flour. Fold into batter, until evenly distributed.

Pour batter into prepared pan, spreding level. Bake at 350 for 45 minutes. Reduce temperateure to 325 and bake another 20 minutes or until a skewer inserted in the center comes out clean. remove to wire rack to cool.

Garnish & Glaze - place beaten egg white in a small bowl - dip cranberries and orange peel in egg wihte, then in granulated sugar. let dry on a plate. in a medium-size bowl, blend confectionares' sugar and 2 Tbls water until smooth (adding more water if too thick) - spoon over cake, allowing to drip down sides. Arrange sugared fruit over cake - do not eat garnish!)