Preheat the oven to 350 degrees. Generously grease a 9x5 glass baking loaf pan using either cooking spray, butter or parchment paper. Set aside for now. 

In a large bowl, melt the butter and let it cool for a few minutes. To this, add in the brown sugar and granulated sugar and whisk together until combined. 

Grab a large orange and zest about 1.5 tbsp for the inside of the cake.

Grab a mason jar and slice the orange in half and using a citrus juicer or your hands, squeeze about 1/4 cup of juice out into the jar.

To the bowl with the butter and sugar, add in the whole milk, 2 large eggs, 1/4 cup of the orange juice, orange zest and vanilla extract. Whisk together until combined. It makes it look a little odd but don’t fret! 

To this bowl, add in the flour, baking powder and cinnamon and gently stir them until they are combined, and you can see no more flour pockets. 

In a small bowl, toss the prepared cranberries with 1 tbsp of flour until they are coated. Gently stir them into the bowl with the batter.

Pour the loaf batter into the prepared pan. Top with a generous sprinkle of the raw sugar.

Bake for 50-60 minutes, starting to check at 45 minutes or until a toothpick can be inserted into the middle and comes out mostly clean, a few crumbs are okay!

Let cool in the pan for 5-10 minutes, and then carefully remove from the pan onto a cooling rack to let it cool fully. 

Slice and enjoy!