1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
4. Add the sour cream, orange zest, and fresh orange juice to the wet ingredients and mix until combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the dried cranberries and candied orange peel.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. For the glaze: Whisk together powdered sugar and fresh orange juice until smooth. Drizzle over the cooled loaf cake.
9. Slice and enjoy!

Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 65 minutes
Servings: 10-12 slices | Kcal: 290 kcal per serving (approximate)