• Preheat your oven to 300 degrees F.
• Prepare a bundt pan by lightly spraying it with non-stick cooking spray and lightly flouring the entire baking surface of the pan. Set aside.
• In a large mixing bowl, beat together the butter and sugar until light and fluffy.
• Add each egg, one at a time, and incorporate well into the butter and sugar mixture. Add the vanilla and mix well. Scrape the sides of the bowl and mix again.
• Add 1 1/2 cups of flour and 1 teaspoon of baking powder. Beat into the butter and sugar mixture.
• Add 1/2 cup canned evaporated milk and incorporate well.
• Add 1 1/2 cups more flour and 1/2 teaspoon baking powder. Again, beat well.
• Lastly, add the last 1/4 cup canned evaporated milk and beat well.
• Toss the fresh cranberries with 1/4 cup of all purpose flour. Add to batter and fold into the batter using a sturdy spatula. Pour the batter into the prepared bundt pan.
• Bake for 60 minutes. Check at the 50 minute mark by inserting a toothpick into the cake. If the toothpick comes out clean, the cake is done. After the 50 minute mark, check the cake for doneness every 5 minutes.
• Allow the cake to cool in the bundt pan for 20 minutes before turning out onto a wire cooling rack to continue the cooling process.

Optional Glaze:

• Whisk together the confectioner's sugar and milk until smooth and creamy. Drizzle over the cooled loaf. Spoon the glaze over the top of the cake, allowing the glaze to cascade down the sides. Garnish with cranberries if desired.