Cranberry Gingerbread with Brown Sugar Whipped Cream Recipe

Name: Cranberry Gingerbread with Brown Sugar Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 teaspoons baking soda; 3/4 teaspoons salt; 3/4 teaspoons ground allspice; 1/4 teaspoon ground cloves; 3/4 cup (1 1/2 sticks) unsalted butter, 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 cranberries, coarsely chopped in processor; 1/3 cup chopped crystalized ginger; 1 cup chilled whipping cream; 1/3 cup chilled sour cream; 1/3 cup packed dark brown sugar; 1 1/2 teaspoons vanilla extract; Additional ground cinnamon

Servings: persons

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 teaspoons baking soda
3/4 teaspoons salt
3/4 teaspoons ground allspice
1/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, 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 cranberries, coarsely chopped in processor
1/3 cup chopped crystalized ginger
1 cup chilled whipping cream
1/3 cup chilled sour cream
1/3 cup packed dark brown sugar
1 1/2 teaspoons vanilla extract
Additional ground cinnamon

1
Preheat ovven to 350F.
2
Grease 13x9x2-inch galss baking dish; dust with flour.
3
Sift first eight ingredients into medium bowl.
4
Using electric mixer, beat butter in large bowl until light and fluffy.
5
Add sugar and beat until fluffy.
6
Beat in eggs 1 at a time.
7
Beat in molasses.
8
Mix in dry ingredients alternately with buttermilk, beginning and wndying with dry ingredients.
9
Fold in cranberries and crystallized ginger.
10
Spread batter in prepare pan.
11
Bake until springy to touch, about 50 minutes.
12
Cool cake in pan on rack.
13
Serve warm or at room temperature with brown sugar cream and a sprinkling of cinnamon.
14
Combine all ingredients in large bowl.
15
Beat until peaks form.
16
(Can be prepared 4 hours ahead.
17
Cover and refrigerate.)

1611

kcal

Calories

112

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons ground cinnamon, 1 1/2 teaspoons ground ginger, and more.

Yes, Cranberry Gingerbread with Brown Sugar Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Gingerbread with Brown Sugar Whipped Cream

How did you like this recipe?

Frequently Asked Questions