Preheat oven to 350°F.

Prepare a 10-cup bundt pan by spraying with cooking oil and lightly dusting with flour.

Cream together sugar and softened butter.

Whisk together cornstarch and water.

Cream the cornstarch mixture into the sugar/butter mixture.

Stir in milk, orange juice, and orange zest.

Combine flour, salt, baking powder, and baking soda in a separate bowl.

Slowly add the dry ingredients into the wet mixture, stirring until thoroughly combined.

Gently fold the cranberries into the batter.

Spoon the batter evenly into the prepared bundt pan.

Bake for 45 minutes, or until a cake tester inserted into the center comes out clean.

Cool on a wire rack for 30 minutes.

Invert the cake onto a cake pedestal or plate.

Place powdered sugar in a small bowl.

Stir in orange juice one tablespoon at a time until the desired glaze texture is obtained.

Spoon the glaze evenly over the warm cake.

Sprinkle slivered almonds over the freshly glazed cake (optional).

Place cranberries into the center and around the base of the cake (optional).