Mix yeast with warm, not hot, water. Let stand 10 minutes.
In a large mixing bowl, beat together the cane sugar, melted butter and milk until well blended, about 2 to 3 minutes. Beat in yeast mixture. Stir in the cranberries and raisins.
Beat in half the flour and knead in the other half by hand on a lightly floured surface until smooth and elastic, about 5 to 6 minutes.
Form dough into a ball and place in a large greased bowl, turning once to coat.
Cover with a clean towel and let rise in a warm place until doubled, about one hour.
Punch down and divide dough in half. Form each half into a loaf and place in two greased 9" x 5" bread pans.
Cover with towel and let rise in pans for 30 to 45 minutes.
Preheat oven to 350 degrees.
Bake 30 to 35 minutes. Loaves are done when nicely browned and sound hollow when tapped.
Let cool on rack for 10 minutes. Loosen edges with a sharp knife.
Turn out onto rack and let cool completely.