1 c. softened butter
2 c. sugar
4 eggs (room temp.)
2 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. ground ginger
1/3 c. buttermilk
2 1/2 c. cranberries

GLAZE:

1 1/2 c. sugar
1 1/2 c. water
1 1/2 c. cranberries

Boil - don't stir - until temperature reaches 250 degrees on candy thermometer. Sieve mixture and brush cake with glaze.

Cream butter and sugar. Add eggs, one at a time, beating in well. Add remaining ingredients, folding in cranberries last. Spoon into bundt pan which has been oiled and floured. Bake at 350 degrees for 1 1/4 hours. Cool and glaze. Serves: 12 to 15.