Preparation

• Preheat the oven to 350°F (180°C) and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan. Set aside.
• Sift flour into a bowl and stir in the salt and baking powder.
• In a separate bowl, rub the sugar with the orange zest until fragrant. Whisk in the melted butter, then add the eggs, one at a time, whisking after each addition. Pour the freshly squeezed orange juice and mix until smooth and combined (do not overmix).
• Fold in the dry ingredients to the wet ingredients in two batches, stirring thoroughly after each addition.
• Stir in the cranberries, making sure they are spread all over the batter.
• Pour the batter into the prepared loaf pan and bake for approx. 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Transfer to a wire rack and allow to cool completely.
• Prepare the glaze by whisking all the ingredients together (minus the orange zest), adjusting the milk quantity to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and drizzle glaze slowly over top of loaf, allowing it to drip down the sides a bit. Sprinkle with orange zest all over the glaze. Cool completely, then slice and enjoy.