Sticky Cranberry Gingerbread
recipe from Cook This Now: 120 Easy and Delectable Dishes You Can’t Wait to Make Easy 
- 2 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 2/3 cup brown sugar
- 1/2 cup whole milk
- 1/2 cup molasses
- 1/4 cup golden syrup
- 1 1/2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoons baking soda
- 1/4 teaspoon freshly ground pepper
- 2 large eggs, lightly beaten
- 1 tablespoon fresh grated ginger root.
Preheat oven to 350F and line a 9-inch square baking pan with parchment. Spray parchment with cooking spray & set aside.
In a small, heavy-bottomed saucepan, stir together the cranberries, sugar, and 1 tablespoon water. Stir the cranberries over medium heat until the sugar has dissolved and the cranberries for a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down.
In a separate saucepan, stir together the butter, brown sugar, milk, molasses and golden syrup over medium heat. Bring to to just barely a simmer and then remove from heat. Too much heat will curdle the milk, so be careful not to let the mixture come to a boil.
In a large bowl, sift the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-molasses mixture and then beat in the eggs, followed by the grated ginger.
Scrape the batter into the pan. Dollop cranberry sauce on top of the batter. Transfer the cake to the oven and bake until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer pan to a wire baking rack and let the cake cool completely before eating it.