Cranberry Gingerbread

* 3 cups all purpose flour
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons ground cinnamon
* 1 1/2 teaspoons ground ginger
* 3/4 teaspoons baking soda
* 3/4 teaspoons salt
* 3/4 teaspoons ground allspice
* 1/4 teaspoon ground cloves
* 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
* 3/4 cup firmly packed dark brown sugar
* 2 large eggs
* 1 cup plus 2 tablespoons unsulfured light molasses
* 1 cup plus 2 tablespoons buttermilk
* 2 1/2 cups fresh cranberries, coarsely chopped
* 1/3 cup chopped crystalized ginger (optional)

Preheat oven to 350°F. Grease 13x9x2-inch pan; dust with flour. Sift first eight ingredients into medium bowl.

Using electric mixer, beat butter in large bowl until light and fluffy. Add sugar and beat until fluffy. Beat in eggs 1 at a time. Beat in molasses.

Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Fold in cranberries and crystallized ginger.

Spread batter in pan. Bake until springy to touch, about 50 minutes. Cool cake in pan on rack. Serve warm or at room temperature with whip cream and a sprinkling of cinnamon.