1. Preheat your oven to 170°C.
2. Grease and flour a 17 cm Bundt cake pan or a 1 kg loaf pan and set aside.
3. In a mixer or a bowl, beat 190 g butter with 3/4 cup caster sugar until light and creamy. Don’t worry if it’s not perfectly white, just get it fluffy.
4. Add 1 egg and 1 tablespoon of flour (this helps prevent curdling). Mix well.
5. Then add the remaining 2 eggs, one at a time, beating after each addition.
6. Gently fold in 190 g self-raising flour and the zest of 2 oranges.
7. Strain the cranberries, reserving the juice for the glaze.
8. Fold the cranberries into the batter carefully so you don’t break them up too much.
9. Spoon the batter into your prepared pan and bake for about 40 minutes, or until a skewer comes out clean.
10. Let the cake sit in the pan for 10 minutes before turning it out onto a wire rack to cool.

Orange Glaze:

1. Mix 1 cup icing sugar with enough of the reserved orange juice to reach a thick, pourable consistency.
2. Drizzle over the cooled cake for a bright, glossy finish.