Preheat oven to 350°F. Spray a 9 ×13 inch baking dish with nonstick cooking spray.
In a large mixing bowl, use an electric mixer to mix together softened butter, orange juice, milk and egg. On top of wet ingredients, add flour, sugar, baking powder, salt, orange zest, and cardamom. Beat on low for 20 to 30 seconds until combined and then increase speed to medium-high and beat for 2 minutes, scraping down sides of bowl as needed.
Pour half of batter into prepared pan and spread to evenly cover bottom of baking dish. Sprinkle with 1 cup cranberries. Spread remaining batter over cranberries (see note) and then sprinkle with remaining 1/2 cup of cranberries.
If desired, top the batter with turbinado sugar (see note).
Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean or with a few crumbs.
Let cool slightly before cutting and serving. May be served warm, room temperature, or cold.
Store covered for 2 to 3 days at room temperature.
Notes
If you don’t have turbinado sugar, you can omit it or use regular granulated sugar instead. The cake is great with a streusel topping, too.
It may look like there isn't enough batter but don’t worry – the baking powder will work its magic while this bakes and it will end up perfect!
Try this cake with blueberries, raspberries, or cherries instead of cranberries.
Cinnamon can be substituted for the cardamom, if you prefer.