Serves 8 - 10
2 cups/8 ounces fresh or frozen cranberries
1 cup granulated sugar
1 tablespoon water
1 stick, unsalted butter
2⁄3 cup light brown sugar
1⁄2 cup whole milk
1⁄2 cup maple syrup
1⁄4 cup unsulphured molasses
1 1⁄2 cups all-purpose, unbleached flour
1 tablespoon ground ginger
1 tablespoon Kashmiri Garam Masla
1⁄2 teaspoonbaking powder
1⁄2 teaspoon fine sea salt
1⁄4 teaspoon baking soda
2 large eggs, lightly beaten
1 tablespoon grated fresh ginger (from 1-inch piece)
1 tablespoon orange zest
Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the mixture over medium heat until the sugar is completely dissolved and the cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Do not crush all of the cranberries but have about half of the cranberries more or less whole.
For the batter, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat in a separate saucepan. Bring the mixture to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
In a large bowl, sift together the flour, ginger, garam masala, baking powder, salt and baking soda. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger and the orange zest.
Scrape the batter into the prepared pan. Drop large dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake and tracing large "S"s in the batter. Transfer the pan to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.