Cranberry Gingerbread with Brown Sugar Whipped Cream

  • Yield: 8 to 12 servings


3cups all-purpose flour
1 1/2teaspoons baking powder
1 1/2teaspoons ground cinnamon
1 1/2teaspoons ground ginger
3/4teaspoon baking soda
3/4teaspoon salt
3/4teaspoon ground allspice
1/4teaspoon ground cloves
3/4cup unsalted butter, at room temperature
3/4cup firmly packed dark brown sugar
2large eggs
1cup plus 2 tablespoons unsulfured light molasses
1cup plus 2 tablespoons buttermilk
2 1/2cups fresh cranberries, coarsely chopped in food processor
1/3cup chopped crystallized ginger
-- Additional ground cinnamon


  1. Preheat oven to 350F.  Grease 13x9x2-inch glass baking dish; dust with flour.
  2. Sift first 8 ingredients into medium bowl.
  3. Using electric mixer, beat butter in separate mixing bowl and add brown sugar until mixture is light and fluffy.  Add eggs one at a time, beating well after each addition.  Pour in molasses and beat to combine.
  4. Add dry ingredients alternately with buttermilk into egg mixture, beginning and ending with dry ingredients.  Fold in cranberries and crystallized ginger.
  5. Spread batter in prepared pan.  Bake at 350F until springy to touch, about 50 minutes.  Cool cake in pan on wire rack.
  6. Serve warm or at room temperature with brown sugar whipped cream and a sprinkle of cinnamon.


Recipe reprinted with permission from the Garden Club of Lexington, Inc.’s Entertaining with Bluegrass Winners (Lexington, Ky., 2008).