Cranberry Gingerbread with Brown Sugar Whipped Cream

  • Yield 8 to 12 servings

This is a delicious dessert to serve for your holiday gathering.


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



Get every new post delivered to your Inbox.

Join 278 other followers