1. For cake, preheat oven to 350°F. Spray 16 (3½ × 2½-inch) mini loaf pans with nonstick cooking spray; dust with flour. Set pans aside.
2. In a medium bowl, whisk together 3¼ cups flour, baking powder and salt; set aside.
3. In a large bowl, beat eggs, sugar, sour cream and buttermilk with an electric mixer until combined. Add oil, orange zest and juice, vanilla and almond extract; beat until combined. Add half the flour mixture; beat on low just until combined. Beat in remaining flour mixture.
4. Toss 3 cups cranberries with remaining 2 tablespoons flour. Spoon half of the batter into the prepared loaf pans; spread evenly. Sprinkle cranberry mixture evenly over batter in pans; top with remaining batter and spread evenly.
5. Place loaf pans on a very large baking sheet. Bake for 35 to 40 minutes or until a toothpick inserted near centers comes out clean and cakes are golden. Cool cakes in loaf pans for 10 minutes. Loosen edges of cakes from pans with a thin metal spatula. Remove from pans and cool completely on wire racks.
6. Meanwhile, for icing, in a medium bowl, beat together powdered sugar, butter and enough orange juice to make a drizzling consistency.
7. Drizzle icing over cakes; garnish with Sugared Cranberries, if desired.

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Sugared Cranberries:

In a medium saucepan, bring 1 cup granulated sugar and 1 cup water to boil. Simmer, uncovered, until sugar is dissolved; remove from heat and cool. Stir in 1 cup cranberries. Place 2 cups super-fine cane sugar in a rimmed baking pan. Working in small batches, use a slotted spoon to remove cranberries from syrup mixture and roll in super-fine sugar. Place sugar-coated cranberries on parchment paper and let dry at least 1 hour before using. Makes 1 cup.