1/2tspground ginger 1/4 teaspoon salt 210 gr unsalted butterat room temperature 165 gr sugar 1/4 cup chopped pecan 200 gr fresh cranberries 2 large eggs 1 teaspoon pure vanilla extract 1/3 cup whole milk 1/3 cup cranberry jelly
Preheat the oven at 180 degrees Celsius.
Whisk together the flour, baking powder, cinnamon, cardamom, ginger and salt in a bowl. Melt 90 gr of butter in a small saucepan. Sprinkle 6 tablespoons of the sugar and cook, stirring, until the mixture comes to a boil. Pour this over the bottom of a 20 cm round cake pan. Scatter the nuts and top with the cranberries. Press down gently using your fingertips.
Using a mixer cream the remaining 120 gr of butter on medium speed until smooth. Add the remaining 1/2 cup of sugar and continue until the mixture is pale and creamy. Beat for about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Pour in the vanilla.
Reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear into the batter. Mix in the milk and then the remaining dry ingredients. Spoon the batter over the cranberries and smooth the top with a rubber spatula. You might feel like you have very little batter but remember this is a flat cake and it will also rise somewhat.
Bake for 40 to 45 minutes, or until the cake is golden and a thin knife inserted into the center of the cake comes out clean. Remove from oven and run a blunt knife between the sides of the sides of the pan and the cake. Turn the cake out onto a serving platter.
Warm the jelly in a small saucepan over a low heat. Gently brush the glaze over the hot cake.