Ginger Spice Cake Recipe

Name: Ginger Spice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1 tablespoon ground ginger; 2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon allspice; 1 egg; 1/2 cup molasses; 1 cup sugar; 1/2 cup unsalted butter, melted; 1 cup buttermilk; 2 cups fresh cranberries; 1 cup dried cranberries; 2 cups water; 2 cups brown sugar, packed; 1 teaspoon allspice; 1/2 teaspoon freshly grated nutmeg; 1 cup whipped cream, for garnish

Servings: persons

2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 egg
1/2 cup molasses
1 cup sugar
1/2 cup unsalted butter, melted
1 cup buttermilk
2 cups fresh cranberries
1 cup dried cranberries
2 cups water
2 cups brown sugar, packed
1 teaspoon allspice
1/2 teaspoon freshly grated nutmeg
1 cup whipped cream, for garnish

1
Preheat the oven to 350F.
2
Coat a 9-inch round cake pan with nonstick cooking spray.
3
Cut a circle of parchment paper to fit the pan bottom and place it inside; then spray the paper.
4
Set aside.
5
Sift the dry ingredients into a large bowl.
6
In the bowl of an electric mixer, beat the egg, molasses, sugar, and melted butter until thick.
7
Gradually mix in the dry ingredients in 3 batches, alternating with the buttermilk.
8
Beat for 1 minute after each addition to incorporate the ingredients and strengthen the cakes structure.
9
Mix until the batter is smooth.
10
Pour the batter into the prepared cake pan and smooth down the top of the batter until even.
11
Bake for 35 to 40 minutes or until a wooden toothpick inserted into the middle of the cake comes out clean.
12
While the cake is baking, combine the ingredients for the cranberries in a large pot.
13
Bring to a boil over medium heat.
14
Simmer for 20 minutes, stirring occasionally.
15
Allow the cake to cool completely before removing it from the pan, then slice it in wedges.
16
Serve with the cranberries and whipped cream.

1690

kcal

Calories

Fat

209

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.

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

You need 18 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon ground ginger, 2 teaspoons ground cinnamon, and more.

Yes, Ginger Spice Cake 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.

Ginger Spice Cake

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