Golden syrup is stocked in specialty food stores and online; honey is an acceptable alternative.
2 cups (8 ounces) fresh or frozen cranberries, rinsed, and picked over
1 cup (7 ounces) granulated sugar
8 tablespoons (1 stick) unsalted butter
2/3 cup (5-1/3 ounces) dark brown sugar
1/2 cup whole milk
1/2 cup molasses
1/4 cup golden syrup
1 tablespoon grated fresh ginger
1 1/2 cups (7-1/2 ounces) all-purpose flour
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
Powdered sugar, for dusting (optional)
- Preheat the oven to 350ºF, and prep a 9-inch cake pan.
- Add the cranberries, granulated sugar, and 1 tablespoon water to a small saucepan and cook over medium heat, stirring occasionally, for about 10 minutes, or until about half of the cranberries have broken down, and the liquid has become syrupy.
- Meanwhile, add the butter, brown sugar, milk, molasses, golden syrup, and fresh ginger to a separate small saucepan and cook, stirring occasionally, over medium heat until the butter is melted and the sugar has dissolved.
- Whisk together the flour, ground ginger, cinnamon, baking powder, salt, baking soda, and pepper in a large mixing bowl.
- Add the butter mixture to the dry ingredients, and mix until no streaks remain. Add the eggs, and beat until throughouly incorporated.
- Pour the batter into the prepped cake pan, and add the cranberry sauce in dollops. Swirl the cranberry sauce throughout the cake with the blade of a butter knife, then transfer to the preheated oven.
- Cook for about 50 minutes, or until the cake has puffed, the center has set, and a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for at least half an hour, then run a butter knife around the edge of the cake, and unmold from the pan.
- Dust with sifted powdered sugar if desired, and serve as is or with lightly sweetened whipped cream.
- Desserts, Cake