1. Preheat the oven to 325°F (163°C).
2. In a bowl, mix together the flour, salt, baking powder, and cinnamon. Set aside.
3. In a stand mixer or by hand, beat together the sugar and eggs for a few minutes, until creamy. Add the honey, oil, orange juice, and zest.
4. Gradually stir in the flour, then the cranberries, and mix until combined.
5. Pour into a buttered loaf pan and bake for 40-60 minutes, depending on the size, until a toothpick or knife comes out clean.
6. Leave to cool on a wire rack for at least 30 minutes, and frost with lavender frosting.

For the Frosting

1. In a small saucepan, melt the butter. Add the lavender and simmer on low heat for 30 seconds.
2. Remove from heat, let infuse for at least 5 minutes, strain and discard the lavender.
3. In a bowl, whisk together the butter, water, and sugar until smooth. Add a bit more water if too thick.