In a bowl combine the flour, spices, salt, and baking powder together and whisk to combine.
In the saucepan heat 6 tablespoons of butter and 6 tablespoons of sugar together. Pour it into the bottom of the cake pan and add the cranberries on top.
In a stand mixer with the paddle attachment on medium high speed beat the remaining butter until it is light.
Add the sugars and continue to beat until the butter becomes more pale. Add the eggs one at a time waiting a minute between each egg.
Add the vanilla and reduce the speed to low.
Add half of the flour mixture and mix until just combined. Add all of the milk and mix until just combined. Finish with the rest of the flour mixture. Do not overmix.
Pour the batter over the cranberries and spread with the spatula.
Bake for an hour and a half or until a toothpick inserted in the middle comes out clean. If the cake starts getting darker then cover it with foil to prevent it from getting too dark too fast.
Remove from the oven and run a knife gently around the sides. Place the cake pan on a cooling rack and invert while the cake is still warm. Take any cranberries that stuck to the pan and put them back on the cake.