Cranberries . Cranberries . Cranberries !
almonds and all cranberries . Transfer batter to prepared Bundt pan .
Bake cake until tester inserted near center comes out clean , about 1 hour 10 minutes . Cool cake in pan 10 minutes . Turn cake out onto rack and cool completely .
To prepare icing , stir powdered sugar and 2 teaspoons orange juice in small bowl until sugar dissolves . Mix in more juice by ½ teaspoonfuls to reach consistency of heavy cream . Spoon icing over cake , allowing it to drip down sides . Let stand until icing sets , at least 30 minutes .
PLAN AHEAD ! Cake can be made up to three days ahead . Cover with cake dome and store at room temperature .
32 PEACHY