Preheat oven to 350°F. Butter a 9x13-inch baking dish or pan and set aside. Alternatively, a 9-inch loaf pan may be used.
Beat the sugar and eggs together well for 5 to 7 minutes with a stand or hand mixer. The mixture should almost double in size. This whipping steps is used instead of a leavening agent.
Beat in the melted butter until incorporated, then add the extracts and blend.
Stir in the flour until just mixed, then fold in the cranberries.
Transfer the batter to the prepared pan and bake for 1 hour, or until a toothpick inserted comes out with only a few moist crumbs attached. For mini loaves, the baking time should be reduced.
Cool cake to room temperature, cut, and serve.