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.