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

Grease a loaf pan and line it with parchment paper.

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

Boil until it turns into a compote. Set aside.

In a mixing bowl, combine all dry ingredients and grated ginger.

Mix well until combined.

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

Heat on low flame until melted and combined, being careful not to overheat.

In a small bowl, beat the eggs with a few drops of vanilla essence.

Add the butter and sugar mixture to the dry ingredients.

Mix well using a whisk.

Add the egg mixture and the cranberry compote.

Whisk until well combined.

Pour the batter into the prepared loaf pan and smooth the surface.

Bake in the preheated oven for about 45 minutes.

Serve as a tea time snack or dessert.