Cranberry Gingerbread Loaf
Enjoy all the flavors of the holiday season in one moist and delicious gingerbread cake. This southern-style loaf cake features tart cranberries, sweet molasses, and the irresistible aroma of holiday spices. You can serve this cake for dessert or as a Christmas morning treat.
Prep batter: 40 minutes
Bake: 50-52 minutes
Bake at 350°
Makes: 1 loaf
Pan: 8 1/2 x 4 1/2-inch loaf pan (1 pound)
Difficulty: easy
Ingredients:
Cake Batter:
1 cup fresh or frozen cranberries, coarsely chopped
2 cups (240g) all-purpose flour
Rounded 1/2 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/3 cup (5 1/3 tablespoons) unsalted butter, softened
1/2 cup (107g) dark brown sugar
1/2 cup molasses or sorghum
1 large egg, room temperature
1/2 cup boiling water
Cooking spray
Molasses Glaze:
3/4 cup confectioners' sugar, sifted
1 1/2 tablespoon unsalted butter, melted
2 teaspoons molasses or sorghum
1 1/2 tablespoons cream or milk
Directions:
Bring all cake batter ingredients to room temperature.
To make cake batter: Coarsely chop cranberries and set aside.
Sift together flour, salt, baking soda, ginger, cinnamon, and cloves in a medium bowl. Stir a tablespoon of the flour mixture into the cranberries.
Pre-heat the oven to 350°.
Bring water to a boil and have ready when needed.
Cream butter for about 30 seconds until whipped. Gradually add dark brown sugar and continue beating at medium speed until light and fluffy, about 5-6 minutes. Add molasses or sorghum and egg. Beat until just incorporated.
Starting and ending with dry ingredients, add flour mixture to creamed mixture alternately with boiling water. Beat each addition briefly at low speed until almost incorporated. Stir by hand to fully incorporate the final flour addition.
Gently fold the cranberries into the cake batter.
Prepare an 8 1/2 x 4 1/2-inch loaf pan with cooking spray. Spoon the batter into the pan and spread evenly. Using a sharp knife angled at 45°, make a 1/8" deep slash down the center of the batter.
Bake at 350° for 50-52 minutes until a toothpick inserted into the center comes out clean. Remove pan to a wire rack.
Cool gingerbread for 10 minutes in pan. Run a knife around the edge and turn it out onto a wire rack to cool.
To make molasses glaze: Sift confectioners' sugar into a small bowl. Add melted butter, molasses or sorghum, and cream or milk. Stir until smooth. Drizzle or pipe over cake.
Store gingerbread for 4 days at room temperature and freeze for up to 2 weeks.
Tips:
- Omit the cranberries to make plain gingerbread.
- You can serve slices with whipped cream instead of topping the cake with molasses glaze.