You are here: Home » Recipes » Cranberry Gingerbread with Brown Sugar Whipped Cream Cranberry Gingerbread with Brown Sugar Whipped Cream Recipe by Favorite Recipes Press Yield 8 to 12 servings This is a delicious dessert to serve for your holiday gathering. PrintEmail Ingredients 3 cups all-purpose flour1 1/2 teaspoons baking powder1 1/2 teaspoons ground cinnamon1 1/2 teaspoons ground ginger3/4 teaspoon baking soda3/4 teaspoon salt3/4 teaspoon ground allspice1/4 teaspoon ground cloves3/4 cup unsalted butter, at room temperature3/4 cup firmly packed dark brown sugar2 large eggs1 cup plus 2 tablespoons unsulfured light molasses1 cup plus 2 tablespoons buttermilk2 1/2 cups fresh cranberries, coarsely chopped in food processor1/3 cup chopped crystallized ginger -- Additional ground cinnamon Instructions Preheat oven to 350F. Grease 13x9x2-inch glass baking dish; dust with flour. Sift first 8 ingredients into medium bowl. 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. Add dry ingredients alternately with buttermilk into egg mixture, beginning and ending with dry ingredients. Fold in cranberries and crystallized ginger. Spread batter in prepared pan. Bake at 350F until springy to touch, about 50 minutes. Cool cake in pan on wire rack. 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).