Preheat oven to 350°F. Grease and flour (3) 8” round cake pans; set aside.

Using a medium bowl, sift dry ingredients (flour, baking powder, baking soda, salt, ginger, cinnamon, cloves and nutmeg) together until well combined; set aside.

Using a countertop mixer, cream together butter and sugar until light and fluffy (~3-4 minutes on medium speed).

Add eggs, one at a time, mixing until just combined. (Tip: Scrape down sides of the mixing bowl with spatula afterwards.)

Add dry ingredients; mix on low speed until just combined.

Add molasses, buttermilk and scraped vanilla bean seeds; mix on low speed until just combined.

Divide batter evenly between 3 cake pans. Bake for 26-28 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. Let cakes cool for 10 minutes in the pans before turning them out onto cooling racks until completely cool.

Using a countertop mixer, beat butter on medium speed until light and fluffy (~3 minutes).

Add powdered sugar 1 cup at a time, mixing on low speed after each addition.

Add salt, scraped vanilla bean and milk; mix on low speed until well combined.

Using a small saucepan, add ½ cup of sugar and water. Place pan over low heat and stir until sugar has dissolved.

Bring mixture to a light simmer and then remove from heat.

Stir in cranberries. Cover and refrigerate for 8 hours, or overnight.

Drain cranberries. (Tip: Reserve this soaking liquid for holiday cocktails!)

Place remaining 2 Tbsp of sugar in shallow bowl. Add cranberries and toss until well coated.

Spread cranberries out on a baking sheet in a single layer. Let dry at room temperature for 1 hour.

Place one layer of cake on large platter. Spread ~¾-1 cup of frosting on top. Repeat with 2nd and 3rd layers of cake. Use remaining frosting on top and sides of cake.

Garnish top of cake with sugared cranberries.