Roughly chop the ginger and add it to the cream. Stash this in the fridge for at least 2, but up to 8 hours.
Preheat the oven to 350° and butter a 9” cake pan.
In one bowl toss the whole cranberries with the tablespoon of flour. In a separate bowl, sift together the dry ingredients; in another add the eggs. Mix the milk, sour cream, and vanilla together in a liquid measuring cup.
In a standup mixer fitted with a paddle attachment, cream the butter and sugar on medium speed for about 3 minutes, until pale and fluffy. Turn the speed to low and add the egg and yolks one at a time, allowing each one to incorporate before adding the next. Don’t forget to scrape the bowl from time to time.
With the mixer still on low, add about a third of the dry mix. Let it beat for just a moment so it’s mostly incorporated before adding a third of the liquid. Repeat this step twice more—dry, wet, dry, wet—and then shut the mixer off. Don’t worry if it’s not totally incorporated yet.
Tumble in the flour-coated crans and fold with a rubber spatula until they’re evenly distributed.
Pour the cake into the prepared pan and even out. Bake for 40 – 45 minutes until the center is baked through.
Remove the pan from the oven and set on a cooling wrack for about 10 minutes. Turn the cake out onto the cooling wrack and let it cool completely.
When the cake is cooled, strain the cream through a sieve into a large bowl to catch the ginger. Add some powdered sugar to the zippy cream, whisk to soft peaks, and either cascade the tart cake with the cream or serve alongside.