In a medium saucepan, melt four ounces of butter and stir in the golden brown sugar. Gently stir in the cranberries and orange zest and pour into the prepared cake pan. Set aside.
In the bowl of an electric mixer, cream four ounces of butter and the sugar until light and fluffy. Add the eggs, one at a time and the vanilla extract and beat until combined,
In another bowl mix the flour, baking powder, nutmeg, cinnamon, ginger and salt with a hand whisk.
Add the flour mixture alternately with the half and half to the creamed butter mixture in four additions and mix until just blended.
Pour the batter on top of the cranberries. Bake on the center rack of the oven for 45 minutes until the cake is golden and a toothpick inserted into the center of the cake comes out clean.
Transfer to a rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Use a large round serving plate to invert the cake. Wait a few minutes and gently lift off pan. Let cake continue to cool.
Serve with lightly sweetened whipped creme fraiche.