• Preheat oven to 325°F. Generously grease a 12 cup bundt cake pan with nonstick baking spray (that contains flour), making sure to get the entire pan.
• In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, cream cheese and sugar until smooth and creamy, about 3-4 minutes on high speed. Add the eggs one at a time, mixing after each, and scraping the bowl down as needed. Add the vanilla.
• In a separate bowl combine the flour, salt, baking powder, cinnamon, nutmeg, and orange zest. Add to the butter mixture all at a once and mix on low only just until no streaks of flour remain. Add the cranberries and gently fold in by hand.
• Scoop the batter into the prepared bundt pan and spread into an even layer. Bake until a toothpick inserted into the center comes out with only a few moist crumbs, about 65-85 minutes (mine are done at exactly 70 minutes, but ovens and bundt pans will vary).
• Let cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

To make the glaze:

• Mix together the powdered sugar, orange zest, orange juice and enough milk to make a thick but pour-able glaze.
• Pour glaze over the bundt cake and let set for a few minutes before serving.