Preheat oven to 350°F.

Butter and flour two medium sized loaf pans (about 8x5x2.5 each), and set aside. In the bowl of an electrical mixer fitted with the paddle attachment, mix together butter, cream cheese, and sugar until creamy. When mixer is light in color and fluffy, add the zest. Set mixer to low and add in eggs, one after the other, incorporating well after each addition. Stir in vanilla.

In a medium bowl, whisk together flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients and blend until just incorporated. Fold in cranberries.

Divide batter evenly between your loaf pans. Place on a baking sheet, and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven. Place cakes on a wire rack to cool. After about 5 minutes, lay cakes on their sides, and permit to cool for an additional 5 minutes. Flip cakes onto their other sides and funky for an additional 5 minutes.

Remove cakes from pans, and let cool on the wire rack. Drizzle with orange glaze while the cake is still warm. Serve warm or at room temperature.

Orange Glaze:

Whisk confectioners sugar, butter, orange zest and orange juice together in a small bowl. Add more juice or sugar to accomplish the desired consistency.