100 g [3,5 oz] margarine or butter
3 dl [0,6 pt] milk
1 1/2 dl [0,3 pt] cranberry jam
2 dl [0,4 pt] sugar
4 1/2 dl [0,9 pt] (270 g / 9,5 oz) flour
2 tablespoons of soda
2 teaspoons ginger
2 tsp cinnamon
Oven temperature: 175 degrees.
Baking time: about 1 hour.
 Melt and cool the margarine. Mix it with the milk, the cranberry jam and the sugar. Whisk the eggs together and add them to the mixture. Stir in the flour mixed with baking soda and spices. Pour the batter in buttered and sprinkled elongated mould.
about. 1 1/2 liter.
 Bake the cake at 175 C / 345 F for about 1 hour. Cool the cake before vaulting it onto a grid. Serve the cake a little lukewarm with whipped cream and cranberry jam.