Ingredients
8 ounces fresh cranberries
1 3/4 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 stick unsalted butter, softened
2 large eggs
1 teaspoon vanilla
1/2 cup whole milk
/4 cup powdered sugar
Special equipment: a 9- by 5- by 3-inch loaf pan

Instructions
Preheat oven to 350°F.

Pulse cranberries with 1/2 cup granulated sugar in a food processor until finely chopped (do not purée). Transfer to a sieve and let drain while making batter.

Sift together flour, baking powder, and salt. Beat together butter and remaining 1 1/4 cups granulated sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 5 minutes. Add eggs 1 at a time then beat in vanilla. Reduce speed to low and add flour mixture and milk alternately in batches until just incorporated.

Spread one third of batter evenly in well-buttered loaf pan, then spoon half of drained cranberries evenly over batter, leaving a 1/2-inch border along sides. Top with another third of batter and remaining cranberries, leaving a 1/2-inch border along sides, then cover with remaining batter. Bake in middle of oven until golden brown and a tester inserted in center comes out without crumbs, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes.