Preheat oven to 350 degrees. Grease and flour bundt pan.
Cream the butter, sugar and light brown sugar together. Then mix in the sour cream.
In another bowl, mix the sea salt, orange juice and vanilla extract together. Then add eggs and beat well. Then add egg mixture to the butter blend and mix well.
Sift together the flour and baking powder, then add to the batter. Mix until smooth.
Chop the fresh cranberries, then add ¼ cup of flour and the confectionery sugar. Toss to coat, then fold the cranberries into the batter.
Scoop the batter into the bundt pan and smooth out the top with silicone spatula or spoon.
Bake for 1 hour to 1 hour 10 minutes, until a pick pulls clean from center.
Allow to rest a few minutes, then place cooling rack over bundt pan and flip over to release. Let the cake fully cool, then trim the bottom so it will lie flat in plate. Place on cake plate.
Mix the icing ingredients together in medium sized bowl. Spoon half the icing on top of the cranberry bundt cake evenly. Wait a few minutes then spoon on the rest.
Add a teaspoon of orange juice to the icing remnants in the bowl. Whisk to make a thin icing, then add the cranberries for decoration and toss to coat. Place them on top of icing to decorate, taking care they are not to wet, which will make icing run.
Sprinkle with dried unsweetened coconut or sugar if you like, for a snowy effect.