Preheat oven to 350°F.
Roughly chopped cranberries.
In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, cream cheese, and sugar until creamy. When mixer is light in color and fluffy, add the zest. Set mixer to low and add in eggs, one at a time, incorporating well after each addition. Stir in vanilla.
In a medium bowl, whisk together flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until just incorporated. Fold in chopped cranberries.
Grease cake pans. Pour batter into a bundt pan or divide evenly between two loaf pans. Place on a baking sheet, and bake for 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven. Place cakes on a wire rack to cool for about 10 mins.
Remove cakes from pans, and let cool further on the wire rack. Drizzle with orange glaze while the cake is still warm. Serve warm or at room temperature.
Whisk confectioners sugar, milk, orange zest and orange juice together in a small bowl. Add more juice or sugar to achieve the desired consistency.