Cranberry Gingerbread with Brown Sugar Whipped Cream
- Preparing Time: -
- Total Time: -
- Served Person: Serves 12
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoons baking soda
- 3/4 teaspoons salt
- 1/3 cup packed dark brown sugar
- additional ground cinnamon
- 1 cup plus 2 tablespoons buttermilk
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- Carbohydrate 73 g(24%)
- Cholesterol 88 mg(29%)
- Fat 20 g(31%)
- Fiber 2 g(10%)
- Protein 6 g(12%)
- Saturated Fat 12 g(62%)
- Sodium 355 mg(15%)
- Calories 491
PreparationFor gingerbread: Preheat ovven to 350°F. Grease 13x9x2-inch galss baking dish; dust with flour. Sift first eight ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light and fluffy. Add sugar and beat until fluffy. Beat in eggs 1 at a time. Beat in molasses. Mix in dry ingredients alternately with buttermilk, beginning and wndying with dry ingredients. Fold in cranberries and crystallized ginger. Spread batter in prepare pan. Bake until springy to touch, about 50 minutes. Cool cake in pan on rack. Serve warm or at room temperature with brown sugar cream and a sprinkling of cinnamon. For brown sugar ceam: Combine all ingredients in large bowl. Beat until peaks form. (Can be prepared 4 hours ahead. Cover and refrigerate.)
PreparationFor gingerbread: Preheat ovven to 350°F. Grease 13x9x2-inch galss baking dish; dust with flour. Sift first eight ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light and fluffy. Add sugar and beat until fluffy. Beat in eggs 1 at a time. Beat in molasses. Mix in dry ingredients alternately with buttermilk, beginning and wndying with dry ingredients. Fold in cranberries and crystallized ginger. Spread batter in prepare pan. Bake until springy to touch, about 50 minutes. Cool cake in pan on rack. Serve warm or at room temperature with brown sugar cream and a sprinkling of cinnamon. For brown sugar ceam: Combine all ingredients in large bowl. Beat until peaks form. (Can be prepared 4 hours ahead. Cover and refrigerate.)
