Gingerbread Cake with Cranberries

Sticky, fragrant, and divinely good cranberry cakes are perfect for (pre-)holiday indulgence. Treat yourself to them with a glass of homemade mulled wine or holiday punch and enjoy carefree lounging on the couch.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 65 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • pieces Butter, unsalted

  • 260 g Cranberries, fresh

  • 200 g Sugar, white

  • 1 spoon Water

  • 115 g Butter, unsalted

  • 115 g Sugar, brown

  • 120 ml Milk, whole milk

  • 120 ml Syrup, maple

  • 60 ml Molasses

  • 185 g Wheat flour, white, multi-purpose

  • 1 teaspoon Spices, ginger, ground

  • 0.5 teaspoons Spices, cinnamon, ground

  • 0.25 teaspoons Spices, nutmeg, ground

  • 0.5 teaspoons Baking powder

  • 2 pinch Salt, table

  • 0.25 teaspoons Baking powder

  • 2 piece Egg, fresh

  • 1 teaspoon Ginger, fresh

Steps

  1. Preheat the oven to 180 degrees Celsius. Lightly grease a small square baking pan (23 cm side) with butter, then line it with baking paper.

  2. Place a saucepan with cranberries, sugar, and one tablespoon of water on the stove. Heat slowly over medium heat, stirring until the sugar is completely dissolved and a thinner syrup-like cranberry sauce forms (about 10 minutes).

  3. In another saucepan, mix butter, brown sugar, milk, maple syrup, and molasses. Place the saucepan on the stove and heat over medium heat, stirring occasionally, until the sugar and butter are completely melted. Just before the mixture boils, remove it from the heat (be careful not to let it boil!).

  4. Sift flour, spices, baking powder, baking soda, and salt into a large bowl. Mix the sifted ingredients well, then pour the hot butter mixture into the bowl. Stir well with a whisk to form a smooth and lump-free batter. First, mix in the eggs, then the grated ginger. Finally, gently fold in the cranberry sauce.

  5. Pour the batter into the prepared baking pan, gently shaking it to evenly distribute the mixture. Place the pan in the preheated oven for about 50 minutes. The cake is done when a skewer inserted into the center comes out clean.

  6. Remove the pan from the oven and let the baked cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Once cooled, cut the cake into pieces of your desired size, arrange them on a nice plate or platter, and serve.

Nutrition Information (Per 100g)

  • Calories: 293.34 kcal
  • Fat: 10.11 g
    • Saturated Fat: 5.97 g
  • Carbohydrates: 46.68 g
    • Sugars: 30.7 g
  • Protein: 3.27 g
  • Fiber: 1.25 g

Advice

The cooled cake can be dusted with powdered sugar before serving. Gingerbread cakes will develop a fuller flavor if they are allowed to sit for a while. Wrap them in food foil and store them in an airtight cookie or baking tin. Molasses can be replaced with honey.