Preheat oven to 350 degrees F. In a medium bowl combine cranberries and enough boiling water to cover. Let stand 5 minutes; drain.
Meanwhile, place 3 Tbsp. butter in a 9-inch cast iron skillet or round cake pan. Place skillet in oven until butter is melted. Stir in brown sugar and orange juice. Top with cranberries and nuts. Wipe out bowl.
In bowl stir together next five ingredients (through ginger). Stir in remaining ingredients. Beat vigorously with a wooden spoon 1 minute. (Batter may still be lumpy.) Spread batter into prepared skillet.
Bake 30 to 35 minutes or until a toothpick comes out clean. Cool in skillet on a wire rack 5 minutes. Loosen side of cake; invert onto a plate. Cool 30 minutes; serve warm.