Preheat oven to 350°F. Grease and flour a Bundt pan, making sure to get in all the nooks and crannies. Set aside.

In a large glass measuring cup, whisk together the orange juice and zest, orange liqueur, and eggs. Set aside.

In a medium-size mixing bowl, toss together the fresh cranberries with 1 tablespoon of the flour. Set aside.

In a stand mixer fitted with the paddle attachment, or using a hand mixer with a large mixing bowl, stir the remaining flour, sugar, baking powder, salt, and baking soda. Mix on low to combine.

Add in the butter, a couple tablespoons at a time, while the mixer runs on low speed, until all the butter is incorporated.

Slowly stream in the orange mixture. Then increase the mixer speed to medium-high, and beat until light and fluffy, about 2 minutes. Gently fold in the floured cranberries.

Pour the batter into the prepared Bundt pan, and smooth the top down with a silicone spatula. 

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for about 20 minutes, then invert onto a cooling rack to cool completely, about an hour.

Once the cake is completely cool, transfer to your preferred serving platter or cake stand. If desired, pour on orange glaze and garnish with sugared cranberries.

Whisk together all the ingredients in a medium-size mixing bowl or preferably a large glass measuring cup—this makes for easy pouring.

Pour the glaze on the top of the completely cooled cake, allowing it to run down the sides of the cake.

Stir in the cranberries until all are well-coated. Then using a slotted spoon, transfer the sticky cranberries to a wire rack to cool for about 15 minutes.

Pour the remaining 1 cup granulated sugar in a shallow dish, and roll the sticky cranberries in the sugar until all are well coated. 

Fill middle of the cake and around the cake with the cranberries.