Preheat oven to 350 degrees F. Lightly grease a 9x5-inch loaf pan. Set aside.
In a large mixing bowl whisk together the flour, salt, baking powder, baking soda and sugar. Make a well in the center.
In a small mixing bowl combine the milk, melted butter, vanilla, orange zest, orange juice and eggs. Fold together with a spatula until blended. Pour the butter mixture into the flour mixture. Fold together with the spatula until the dry ingredients are just moistened. Gently fold in the cranberries. Spoon the batter into the prepared pan. Allow the unbaked cake to rest at room temperature for 20 minutes before baking.
Bake for 50-60 minutes or until light golden brown. Test with a long toothpick or skewer. The cake is done when the skewer comes out with no wet batter. Cool the cake in the pan for 30 minutes, then remove to a wire rack to cool completely.
For the icing, whisk together the powdered sugar and orange juice until smooth. Drizzle over cooled cake.