Make the the cranberry swirl: In a small saucepan, combine all swirl ingredients and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and simmer compote until cranberries are broken down and sauce is thickened, about 10 minutes. Remove from heat and chill.
Make the cake: Preheat oven to 350F. Lightly grease and flour a 9x5 loaf pan. Set aside.
In a large bowl with a handheld electric mixer, beat butter and sugar together until completely smooth and creamy. Beat in extracts and eggs one at a time, beating well after each addition. Slowly beat in milk, flour, baking powder, and salt until smooth.
Scrape half of batter into prepared pan. Spread cranberry swirl on top of batter and top with remaining batter. Use a knife to gently swirl batter and cranberries several times. Bake pound cake at 350F 55-60 minutes or until toothpick tests done. Let cake cool in pan 20 minutes then invert onto a cooling rack to cool completely.
Make the glaze: In a small bowl, whisk all glaze ingredients until drizzling consistency. Drizzle over cooled cake and let stand 10 minutes. Slice pound cake and enjoy!