5 tablespoons Unsalted butter, softened
1/2 cup packed brown sugar
2 eggs, large
1/3 cup molasses
1 cup all-purpose flour
1/4 cup whole wheat flour
1/4 baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground all spice
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup chopped cranberries
1/2 cup chopped walnuts
Preheat oven to 350 degrees F. Line a 9×9-inch with parchment.
Cream butter and sugar until fluffy and smooth. Beat in the eggs, one at a time, and continue beating as you add the molasses.
Sift together dry ingredients and add to the batter. Mix batter gently until well combined and no trace of the dry ingredients.
Stir in cranberries and walnuts, Spread batter evenly in prepared pan.
Bake 22 minutes or until toothpick inserted comes out clean. The edges should start pulling away from sides of pan.
Remove from the oven and cool on rack. Cut just before serving.
1/4 teaspoon ground ginger