This Fall make a slightly different seasonal cake and eat it warm from the oven!
Preheat oven to 350 degrees. Place the cranberries in a medium bowl and pour enough boiling water over to cover them. Let stand for 5 minutes and drain.
Meanwhile place 1/4 cup butter in a 9-inch round cake pan. Place cake pan in the oven until the butter melts. Stir brown sugar and orange juice into melted butter. Arrange cranberries and walnuts evenly in pan. Set aside. Wipe out the medium bowl.
In the same bowl, stir together the flour, sugar, baking powder, salt, and ginger. Add milk, 1/4 cup softened butter, egg, and vanilla; beat with a wooden spoon until combined. Beat vigorously with a spoon for 1 minute. (Batter may still be lumpy) Spread batter into prepared pan.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes. Loosen the side of the cake and invert onto a serving plate. Cool for about 30 minutes and top with sweetened whipped cream if desired. Makes about 8 servings.
2/3 cup dried cranberries or cherries
1/4 cup butter
1/2 cup packed brown sugar
2 T. orange juice
1/2 cup chopped walnuts, toasted
1 1/3 cups flour
2/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground ginger
2/3 cup milk
1/4 cup butter, softened
1 tsp. vanilla
Sweetened whipped cream if desired