Preheat the oven to 350°F then spray and line a 9" cake pan

Coating the Cranberries:

Toss the cranberries in a medium mixing bowl with ¼ cup all purpose flour then set aside

Mixing Dry Ingredients:

Whisk the dry ingredients together in a medium bowl then set aside until needed.

Mixing the Wet Ingredients:

Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 2 minutes.

Mix in the oil and vanilla.

With the mixer on medium speed, add the eggs one at a time, scraping down the edges of the bowl between each addition.

Add the milk and mix on low speed until combined.

Mix in the dry ingredients on low speed just until combined, do not over mix.

Remove the bowl from the stand and fold in the flour coated cranberries.

Pour batter into prepared cake pan and bake for 1 hour and 10 minutes, covering the cake the last 20 minutes loosely with foil.

Allow cake to cool on a wire rack while you make the sauce.

Making the Butter Sauce:

Add all sauce ingredients except the orange zest to a medium sauce pot and bring to a simmer, whisking frequently.

Simmer the sauce for 12-15 minutes, whisking frequently until thickened.

Pour the sauce over the top of the cake and serve warm or at room temperature.