Cranberry Pound Cake

1 cup butter or margarine
2 cups sugar
4 eggs
2 tsp vanilla
3 cups flour
2 tsp baking powder
dash salt
2 cups fresh cranberries, coarse chopped
Glaze:
2 cups powder sugar
cream to thin
1 tsp vanilla

Chop cranberries and coat with a bit of the flour so cranberries won’t sink to bottom of cake batter. Beat butter till creamy. Gradually beat in sugar/vanilla till fluffy. Blend in eggs one at a time. Sift flour and baking powder. Add flour to creamed mixture and beat to blend. Stir in cranberries till well incorporated. Grease and flour well a Bundt pan. Bake in a 325F oven about 70 minutes or tested done. Cool cake in pan for 15 minutes. Remove to cake platter. Mix glaze ingredients and spoon over warm cake. Best flavor if allowed to set overnight.