Method
1. Pre-heat oven - 175°C / 350°F
2. Grease a clean round pan with unsalted butter
3. Line with parchment paper
4. Add cranberries, sugar and water to the TM5 bowl
5. Cook with MC in place - 10 min, 100°C, reverse speed 1
6. Transfer cranberries to small bowl
7. Add unsalted butter, dark brown sugar, milk, maple syrup and molasses to the TM5 bowl
8. Cook with MC in place - 10 min, 90°C, speed 1
9. Then add all purpose flour, ground ginger, ground cinnamon, baking powder, salt, baking soda, black pepper and egg
10. Mix with MC in place - 10 sec, speed 4
11. Scrape down sides of TM5 bowl
12. Add ginger to the TM5 bowl
13. Mix with MC in place - 10 sec, speed 4
14. Transfer dough to round pan, add cranberries and make swirls
15. Bake round pan until firm - 50 min, 175°C / 350°F
16. Let cool completely on round wire rack
17. Sprinkle with icing sugar
18. In another small bowl mix together cranberries and powdered sugar and scatter on top of the cake
19. Serve