In a large bowl, beat the eggs and sugar with an electric mixer until combined. Add the melted butter, applesauce, vanilla, cinnamon, and milk. Add the Bisquick mix and mix just until combined. Gently fold in the cranberries and orange zest, then pour the batter into the prepared pan.

Bake for 45–50 minutes, or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan before turning it out, following your pan manufacturer’s recommended cooling time. Turn onto a cooling rack and let cool completely before glazing.

Whisk together the powdered sugar, orange juice, and orange zest until smooth. If the glaze is too thick to drizzle, add more orange juice a teaspoon at a time. Drizzle over the completely cooled cake and top with sugared cranberries.