Preheat oven to 350°F. Using shortening which helps cake release easily, grease and flour a 10- x 3 1/2-inch bundt pan. Turn pan over, and tap around the edges so there is no excess flour. We don't want lumps.
Sift together flour, baking soda and salt. Set aside.
Working with an electric mixer set on medium-high, cream together butter, orange zest, and 1 3/4 cups sugar until mixture if light and fluffy. Add egg yolks, 2 at a time, beating just until blended after each addition. Add vanilla, and beat, again just until blended.
Set mixer speed on low and add flour mixture to butter mixture alternately with sour cream. Start and end with flour mixture. Set aside.
In a separate bowl, with mixer set on high, beat egg whites until foamy. Gradually add remaining 1/4 cup sugar, and continue beating until stiff peaks form.
Fold one-third of the egg whites into cake batter. Fold in remaining egg whites until almost incorporated; fold in cranberries.
Transfer batter to prepared Bundt pan. Bake in preheated oven 350°F (325°F if using a dark pan) for 55 to 65 minutes or until a tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
Turn cake out onto a wire rack, and place over a baking sheet. Brush cake with warm glaze. Allow glazed cake to cool completely then spoon Icing over cake, allowing icing to drip artistically down the sides. Allow icing to set before serving cake.
GLAZE: Combine sugar and orange juice in a small sauce pan. Cook over medium heat until sugar completely dissolves.
ICING: Whisk together orange juice and powdered sugar in a small mixing bowl. The icing should be thick but fluid.
Serves: 16 to 20
Contributor: pat ciesla
Please pay attention to the fact that dark pans will cause the cake to brown more quickly.
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