Preheat the oven to 350°F
In the bowl of stand mixer with the paddle attachment, cream the butter, sugar and orange zest until light and fluffy. Add the vanilla and then the eggs one at a time, mixing until well incorporated.
In a medium mixing bowl, whisk together the dry ingredients.
With the stand mixer on low, add a spoonful of the dry ingredient one at a time, followed by a splash of the orange juice. Add alternately until all ingredients are combined. Then fold in the cranberries and walnuts.
Pour the batter into a buttered and parchment lined loaf pan. And bake in the preheated 350 degree oven until a cake tester comes out clean, about 50-60 minutes.
Let the cake cool, then wrap tightly in plastic wrap and let sit at room temperature overnight. This is an important step to let the cake’s flavor develop. Can be made and left, wrapped, at room temperature for up to 3 days.
