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1
Preheat oven to 350F.
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2
Spray two 6-cake mini-Bundt cake pans with nonstick cooking spray (or 12 individual mini bundt cake pans).
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3
Combine flour, baking powder and salt in large bowl, set aside.
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4
Beat the sugar and butter in large mixer bowl until creamy.
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5
Beat in eggs one at a time, beating well after each addition.
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6
Beat in orange peel and vanilla extract.
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7
Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions (so flour, buttermilk, flour, buttermilk, ending with flour).
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8
Stir in morsels and then fold in cranberries.
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9
Spoon into prepared pans, filling 3/4 full.
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10
Bake for 18 to 20 minutes or until wooden pick inserted in cake comes out clean and cakes are golden.
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11
Cool in pans on wire racks for 10 minutes.
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12
Invert pans onto wire racks to release cakes and then cool completely.
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13
Drizzle with Glaze.
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14
FOR GLAZE: Microwave white morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
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15
(The morsels may retain some of their original shape.
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16
).
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17
Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
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18
Whisk in 1/4 cup orange juice and 1 teaspoon grated orange peel.
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19
(Mixture will initially get firm, but as you keep stirring, it will get smooth.
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20
Add more orange juice if needed.
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21
).
