Preheat oven to 350°. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.
Combine the flour, baking powder, baking soda, salt, and cloves in a bowl.
Combine the sour cream, eggs, orange juice, and vanilla in a large glass measuring cup and lightly beat.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary; stir in the orange zest.
With the mixer on med-low, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.
Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition.
After the last addition, mix for 30 seconds on medium speed; stir in the cranberries.
Transfer batter to prepared pan; bake for 35-40 minutes, until the cake is golden and a pick comes out clean.
Let the cake cool in the pan for 15 minutes, invert it onto a wire rack, and then turn it right side up again to cool completely.
Cut into 9 squares and serve; store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for 3 days.