Preheat the oven to 325°F.

Whisk together the flour, baking powder, baking soda, and salt. Add the cranberries and pecans, then set aside. In a mixing bowl, cream the butter, sugar, and egg until smooth. Stir in the orange juice, then mix in the flour mixture until just moistened.

Bake for 45 minutes to 1 hour or until the top springs back when touched. Allow to cool for 10 minutes before removing from the pans and placing on a wire rack.