Cream butter and sugar together gradually with mixer, add unbeaten eggs one at a time.
In a separate bowl, mix baking powder, baking soda, flour and salt together and add to the egg mixture alternating with sour cream. Then add the vanilla.
Grease and flour the Nordic Ware Bundt pan, spoon a layer (about ½ of the batter) into the bottom of the Nordic Ware Bundt pan, spoon ½ of the whole cranberry sauce onto the batter evenly. Spoon remaining batter onto the cranberry sauce.
Bake at 350 degrees for about 40 – 50 minutes, cool for about five minutes, then release from the Nordic Ware Bundt pan.
Mix powdered sugar, milk and vanilla in a small bowl and set aside until the cake is cool. Drizzle glaze over the top of the cake and allow it to go down the sides of the cake.
Serve this Cape Cod Bundt with or without a drizzle of the remaining cranberry sauce that has been warmed up a bit on the stove or in the microwave, and/or with a dollop of whipped cream.