In a large mixing bowl, cream together butter and granulated sugar on medium/high speed for 2-3 minutes till just combined.
Beat in 2 large eggs, 1 at a time until creamy.
Add vanilla.
Add in ½ cup of self-raising flour and then the orange juice.
Add another ½ cup of self-raising flour followed by the milk.
Add the final ½ cup of self-raising flour and mix well.
Toss cranberries with ½ tbsp flour then fold them into the batter just until incorporated. Spread the batter into your prepared pan and bake for 45-50 min until golden on top and a toothpick inserted into the center comes out clean.
Let cool in pan for 10-15 minutes and then transfer the loaf to a wire rack to cool completely before glazing.
To Make the Glaze:
In a separate bowl, stir together powdered sugar and orange juice. Stir until smooth. It should have a drizzling consistency. Add more orange juice if needed.
Recipe by Maya Kitchenette at https://mayakitchenette.com/cranberry-orange-loaf-cake/