Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan with butter or non-stick spray.

In a large mixing bowl, combine the eggs, white sugar, and light brown sugar. Beat on medium speed for 5-7 minutes until thick and pale.

Add the softened butter, vanilla extract, and orange zest (if using) to the mixture. Mix on medium speed for another 2 minutes.

Gradually sift in the all-purpose flour, kosher salt, ground cinnamon, finely grated nutmeg, ground cloves, and optional ground cardamom. Stir gently until combined.

Fold in the fresh cranberries carefully to ensure even distribution throughout the batter.

Spoon the batter into the prepared pan, spreading it evenly with a spatula.

Bake for 44-50 minutes, checking for doneness with a toothpick.

Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.