In a bowl combine the four, baking powder, and salt; set aside. In a medium mixing bowl beat the shortening and sugar with an electric mixer on medium to high speed until well combined. Beat in the egg until combined. Alternately add the flour mixture with the milk, beating at low speed just until combined. Gently stir in the cranberries, orange peel, and chopped orange.
Pour into a 7- to 8-cup steamed pudding tube mold. Cover tightly with foil. Place mold on a rack in a deep kettle. Add boiling water to a depth of 1 inch. Cover the kettle. Bring to a gentle boil and steam 1 to 1-1/4 hours or until a long toothpick inserted in center comes out clean. Add more boiling water to kettle as necessary. Remove mold from kettle. Cool pudding for 10 minutes. Invert mold to remove pudding. Cool about 30 minutes on a wire rack. Serve warm with whipped cream. Makes 8 servings.