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1
Make the gingerbread: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch cake pan with a little softened butter and line with parchment paper, letting any excess hang over the edges of the pan.
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2
Place the orange juice and raisins in a measuring cup and set aside to soak.
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3
In a mixing bowl add the melted butter, molasses and sour cream, whisking until well combined.
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4
Add 1 2/3 cups of flour, the ginger, baking soday, cinnamon, cloves and salt and whisk together until combined.
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5
Drain the raisins, then add them to the batter along with the remaining 1 cup of flour and the crystallized ginger.
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6
Combine with a silicone spatula, then pour into the prepared pan and bake until a cake tester inserted into the center comes out clean, about 45 minutes.
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7
Remove the cake from the oven and set aside to cool completely before cutting the cake into 1-inch cubes.
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8
While the cake bakes, make the cranberry curd: Into a saucepan set over medium heat, add the sugar, cranberry juice and salt and whisk until smooth.
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9
Once the sugar is dissolved, whisk in the egg yolks, then add the butter.
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10
Reduce the heat to low and cook, stirring constantly, until the cranberry curd thickens and reaches 170 degrees F on an instant-read thermometer.
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11
Remove from the heat and transfer the curd to a bowl to cool.
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12
To assemble: Place a few pieces of the gingerbread cubes in a small jar, add 2 tablespoons of the cranberry curd on top of the gingerbread and top with whipped cream.
