Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper, leaving a slight overhang for easy removal.
In a large mixing bowl, beat the softened Challenge Unsalted Butter and sugar together using a hand or stand mixer on medium-high speed for 5–6 minutes, until light, fluffy, and pale.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Add the orange zest and vanilla extract, mixing until combined. Pour in the milk and mix until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Gently fold in the fresh cranberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely. Dust generously with powdered sugar before serving.
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