Preheat oven to 350 degrees
To make 1 large loaf, use a 10-12 inch cast iron pan or ovenproof skillet with 2-inch or better sides or to make 2 loaves use 2 smaller cast iron skillets, ovenproof pans or 2 cake pans.
Cut a big enough circle of parchment paper out to line both the bottom and the sides of your pan(s).
Toss cranberries with 1/4 cup of the sugar and set aside.
Whisk the flour, 1 1/4 cups of the sugar, baking powder, salt, and baking soda in a large bowl until blended.
Add in the butter lime zest, lime juice, buttermilk, heavy cream, egg and the cranberries that were tossed with the sugar to the dry ingredients and stir gently until incorporated – do not over mix.
Scrape mixture into pan(s) then "let the faeries out" by making a shallow "x" with a sharp knife in the center of the dough. Sprinkle coarse decorator sugar or regular sugar overtop your loaf/loaves (it makes for a nice crust) and bake for one hour to 1 hour and 15 minutes or until toothpick or skewer inserted comes out dry. For smaller loaves, check after 45 minutes, however, most likely it will take an hour to bake.
Once a wooden skewer inserted comes out not “wet” it is done. It can be moist crumbs...just not batter. Cool a bit then flip out of the pan(s), peel off the parchment paper and allow the bread to cool on a cooling rack, that is if you don’t just dig right in like my family and I do!