Preheat oven to 350°F (175°C) and generously grease a 10 to 12 cup bundt pan with butter, then dust with flour. Beat the butter and sugar on medium speed until pale and fluffy, about 3 minutes.

Beat in eggs one at a time, then vanilla and orange zest, mixing just until combined.

Whisk flour, baking powder, baking soda, and salt. Alternate adding dry mix and milk to the butter mixture, beginning and ending with flour, and stir just until no dry streaks remain.

Fold in cranberries and pecans. Spread batter in the pan and bake 50 to 55 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool in pan 10 minutes, then invert onto a rack and cool completely.

Whisk powdered sugar, 2 tablespoons orange juice, and salt until smooth, adding more juice if needed. Drizzle over the cooled cake, let set 5 minutes, and slice.