2 sticks real butter, softened
2 c. sugar
4 lg. eggs, room temperature
2 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. ginger
1/3 c. buttermilk
2 1/2 c. cranberries (picked & washed)

Cream butter. Add sugar little at a time, beat the mixture until light and fluffy. Add eggs, one at a time, beating after each. Sift flour, baking powder, salt, soda and ginger. Add to butter mixture, alternating with buttermilk (beginning and ending with flour and beating batter after each addition). Fold in cranberries, spoon batter into buttered and floured pan. May use Bundt or spring pan. Bake at 350 degrees for 1-1 1/4 hours. Cool on rack 10 minutes.