Preheat oven to 375 degrees. Line the bottom of a spring form pan with parchment paper.
In a large size bowl, combine cornmeal, 1 ¼ C flour, baking powder, baking soda, salt, orange zest and sugar. In a second bowl, whisk the 2 eggs to a froth. Add the oil, orange juice and milk. Whisk well. Pour the wet ingredients into the dry and fold them together with a spatula.
In a small bowl, combine 1 ½ C cranberries with remaining 2 tablespoon flour, make sure the berries are coated. Add the berries to the cake batter and fold in a few times. Pour the batter into the prepared pan.
Top with another ½ C of berries sprinkled over the cake. Bake for 45-50 minutes until toothpick inserted comes out clean. Remove to cool.
While cake is cooling, combine powdered sugar and orange juice in a small bowl. Mix until it forms a thin icing. Pour over the cooled cake. Let set, it will form a dry glaze. Cut and serve.