This recipe is courtesy of Runamok Maple, our Vermont Syrup partner. It is very yummy and incredibly easy. We are serving it at SPARKLE in Freeport this holiday season.


  • 2 cups fresh cranberries
  • 1/2 cup Sugarmaker's Cut pure maple syrup
  • 1 stick butter 
  • 2/3 cup dark brown sugar
  • 1/2 cup whole milk
  • 1/4 cup molasses
  • 1 1/2 cup all purpose flour
  • 1 Tbsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom (this is our addition to the Runamok recipe)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp black pepper
  • 2 large eggs
  • 1 Tbsp grated fresh ginger


Preheat oven to 350 degrees F. Line a 9" cake pan with parchment to prevent sticking and lightly grease the sides.

In a small saucepan combine cranberries and maple syrup. Bring to a boil, reduce to a simmer, stirring occasionally. Let cook for about 8 minutes or until some of the berries begin to pop. Turn off the heat and set aside to cool.

In a separate saucepan, put in the butter, brown sugar, milk and molasses and turn on medium heat. Heat until the butter is melted and the ingredients are blended, but don't let it come to a boil. Set aside to cool.

In a large bowl, combine the flour, dried ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter mixture. Beat in the eggs and then add the fresh ginger.

Pour the batter into the prepared pan. Take your cranberry compote and put spoonfuls a few inches apart throughout the cake batter. Take a knife and run it through the cranberries to make a swirl effect. Put the cake in the oven and bake for about 30 minutes or until a fork pierced in the middle comes out clean. Let the cake cool and serve plain or with whipped cream. 


December 07, 2018

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