Are you ready to transform your kitchen into a winter wonderland of irresistible aromas and mouthwatering flavors? This Cranberry Gingerbread recipe is about to become your new holiday obsession! Imagine a perfectly moist, spice-laden cake bursting with tangy cranberries and warm ginger notes that will make your taste buds dance with joy. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a showstopping dessert that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup molasses
- 1/2 cup fresh cranberries
- 2 large eggs
- 1 cup hot water
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper, ensuring complete coverage.
- In a medium mixing bowl, sift together the all-purpose flour, baking soda, ground ginger, cinnamon, and salt. Whisk thoroughly to ensure even distribution of spices and leavening agent.
- In a large separate bowl, cream the softened unsalted butter with brown sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add molasses and eggs to the butter mixture, beating well after each addition. Mix until the ingredients are fully incorporated and the batter looks smooth.
- Gradually fold the dry ingredient mixture into the wet ingredients, alternating with hot water. Stir gently until just combined, being careful not to overmix.
- Gently fold in the fresh cranberries, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Once cooled, cut into 12 equal servings and serve. Optional: dust with powdered sugar or serve with whipped cream.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and other ingredients are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Cranberry Tip: Toss fresh cranberries in a little flour before adding to the batter to prevent them from sinking to the bottom.
- Check for Doneness: Use the toothpick test - insert it into the center of the cake, and if it comes out clean with just a few moist crumbs, your gingerbread is perfect.
- Cooling is Crucial: Let the cake cool completely before cutting to ensure clean, neat slices.
- Storage Hack: This gingerbread stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestion: For an extra touch of decadence, serve warm with a dollop of vanilla whipped cream or a drizzle of caramel sauce.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 4g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 55mg
