Gingerbread Cake with sugary cranberries is just the thing for those holiday parties!!
Christmas is almost here and that makes me want to cook all the holiday foods:)
I try to do a few new recipes and some favorites every year. I have always liked gingerbread but never made it or even really acknowledged that it existed until this year. So, to make a long story short- this recipe and all the other gingerbread recipes out there will be on my favorites list from now on:) 🙂 So far I haven’t found a sauce, icing or drink that this cake didn’t go well with! And don’t forget the homemade whipped cream..OMG!
I hope everyones weekend is delicious and fun!:)
My favorite Christmas recipes from the archives:
- 1/2 cup butter softened
- 1 1/2 cup white granulated sugar
- 3 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 1/2 tsp ginger
- 1 tsp cloves
- 1 tsp pure vanilla extract
- 1 cup dark molasses
- 3/4 cup hot water around 100 degrees
- 1 cup fresh cranberries
- 1/4 cup light corn syrup
- 1/2 cup water
- 1 cup white granulated sugar
Preheat oven to 350 degrees. Butter and flour a 9 x 5 loaf pan or a small bundt pan.
Cream butter and sugar until smooth and creamy. Add eggs one at a time. Mixing well after each.
Add all dry ingredients in batches with water and molasses. Mixing just until everything is incorporated. Be careful not to over mix.
Pour into prepared pan and bake for 40-45 minutes. Test with cake tester for doneness. I use a convection oven. Other ovens may require more or less time.
For cranberries: mix corn syrup and water until dissolved. Soak cranberries in water for about 10-15 minutes. Put white sugar onto a plate and put drained cranberries onto plate with sugar and roll around until completely coated. Remove to parchment paper and allow to dry for at least 30 minutes to an hour.