A couple of things went wrong during the making of this cake, but it was definitely worth it. I'm not sure what quantities to suggest for the syrup because most (literally most) of mine leaked out, despite wrapping the tin up in foil. To be honest I'm pleased with the result so would suggest only using a little syrup and not trying to contain it as I did.
Despite doing the usual skewer test, when we finally came to eating the cake the middle turned out to be undercooked. Not really a problem as the cake is supposed to be eaten warm so we simply heated it for longer in the microwave and the mixture set well.
I shall probably blog a perfected recipe in the future, but this is how I made it this time:
Ingredients Syrup: Light brown sugar - 140 g Butter - 55 g Molasses - 1 tbsp Cranberries - 200-400 g (you can use fresh, but frozen should be much less expensive)
Cake mixture: Plain flour - 240 g Caster sugar - 200 g Baking powder - 2 tsp Salt - 1 tsp Eggs - 3, large Soured cream - 240 g Butter - 115 g Orange - juice and a little grated rind
Methods 1) Melt all the butter in a small pan. 2) Heat the sugar, molasses and 4 tbsp of the melted butter together with 60 ml of water in a small pan. Bring to the boil and then leave to cool for a few minutes before pouring the syrup into the bottom of a 9 inch round cake pan. Layer the cranberries on top. I made one layer, but will make 2 layers next time (which would still only require a single bag of frozen cranberries in total). 3) Sieve the flour, sugar, baking powder and salt into a large bowl. 4) Using an electric whisk, mix the eggs and soured cream together until smooth. Add the rest of the melted butter, the orange juice and rind and mix again until well combined. 5) Add the dry ingredients to the mixture and beat until smooth. Pour the cake mixture on top of the cranberries and smooth the top gently (avoiding disturbing the cranberries). If you're using a loose-bottomed tin then here is where you can wrap it in foil, but my foil just leaked anyway and I'd recommend simply using less syrup. 6) Bake in the oven at 180 °C for at least an hour, but use your judgement to tell when it's done. Eat warm. Serves 8.