Preheat oven to 180°C (350°F) for 10 minutes.

Grease a loaf mold with butter paper and set aside.

In a small pan, combine cranberries, 2 tablespoons castor sugar, and 1/2 cup water.

Boil until cranberries soften and mixture thickens into a compote.

In a mixing bowl, combine flour, baking powder, grated ginger, black pepper powder, salt, and cinnamon powder.

Mix dry ingredients until well combined.

In a saucepan, combine butter, brown sugar, jaggery, honey, and milk.

Heat on low until melted and combined, avoiding overheating.

In a small bowl, beat eggs with vanilla essence.

Add butter and sugar mixture to dry ingredients.

Mix well with a whisk.

Add egg mixture and cranberry compote.

Whisk until well combined.

Pour batter into prepared loaf mold, smoothing the surface.

Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.

Serve as a tea time snack or dessert.