Preheat your oven to 350°. Grease and flour a Bundt cake pan thoroughly.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the sugar and butter together until light and fluffy, about 3–4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the orange zest and vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the beer and orange juice. Begin and end with the dry ingredients. Mix until just combined; do not overmix.

Mix cranberries in a small bowl with the remaining 2 tablespoons of flour. Once thoroughly covered, carefully fold cranberries into cake mixture.

Pour the batter into the prepared Bundt pan. Bake for 50–60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely.

While the cake is cooling, whisk together the powdered sugar, orange juice, and orange zest in a small bowl until smooth to create a glaze.

Once the cake is completely cool, drizzle the glaze over the top of the cake. Let glaze cool and harden before serving.