Drop orange slices and cranberries into boiling water, reboil, drain, and set aside. Combine 1/2 cup brown sugar, 2 oz. butter and 1 Tbsp water. Heat, stirring until blended. Pour into buttered 9" nonstick cake pan. Sift together flour, baking powder, salt, and sugar. Melt 4 oz. butter in a saucepan. Remove from heat and beat in milk, egg, and extracts. Combine with flour mixture and beat until smooth. Place orange slices in cake pan and fill spaces with cranberries. Sprinkle 1/4 cup brown sugar evenly over fruit, then spoon cake mixture on top. Bake in 350 degree oven until golden and a toothpick comes out clean, 35-40 min. Cool 6-8 min, then invert onto serving plate. Serve warm with whipped cream.