Preheat the oven to 350°F. Lightly grease and flour 10-inch 12 cup Bundt-style pan. Or use no-stick cooking spray with flour.

To prepare the cake: In a large bowl, beat together the butter and granulated sugar with an electric mixer. Beat in the eggs one at a time.

In a medium-sized bowl, combine the flour, baking powder, baking soda, and the salt. Add to the creamed mixture and mix well. Add the sour cream, orange juice, orange zest, and the toasted pecan pieces.

Pour half of the batter into prepared pan. To swirl the cranberry sauce, drop out half of the sauce by tablespoonfuls onto the batter and use butter knife to swirl it throughout the batter.  Tip: Do not swirl the cranberry sauce too deep or too close to the edge of the pan.  Top with remaining batter. Swirl the remaining cranberry sauce on top. Smooth over the batter with a spatula.

Bake the cake for 40 minutes and tent with foil to prevent overbrowning. Bake an additional 10 to 15 minutes. To check for doneness, insert a cake tester or toothpick until it comes out clean. The cake will be a light golden brown all over.  Cool cake in pan on wire rack, 1 hour, then loosen carefully. Invert onto a cake serving plate.

Cool completely before glazing. Drizzle lightly with glaze or sprinkle with confectioners' sugar and garnish with pecans.

Use a whisk to combine ingredients until well mixed. Thin glaze with more juice, if necessary. Scoop glaze into small self-locking bag. Snip a tiny hole in one corner of the sealed bag. Drizzle on cake.