Grease and lightly flour a 13x9x2-inch baking pan.
In a medium bowl stir together 2 cups of the flour, the baking powder, baking soda, salt, and nutmeg.
Set aside.
In a large mixing bowl beat ½ cup butter with an electric mixer on medium to high speed for 30 seconds.
Add granulated sugar.
Beat until combined, scraping sides of bowl occasionally.
Beat in eggs and sour cream until combined.
Add flour mixture, beating on low speed just until combined.
Stir in 1 cup of the cranberries, the orange peel, orange juice or milk whichever you're using, and lemon peel (batter will be thick).
Spread batter in the prepared baking pan.
Cover and chill for 2 to 24 hours.