Cranberry Gingerbread

Lynnda Cloutier


For all gingerbread lovers, the classic with a bit of tart!

★★★★★ 2 votes



2 cups fresh cranberries, chopped or ground
2 tbsp. (heaping) flour
1 tbsp. (heaping) sugar
1 cup butter, 2 sticks
1 cup sugar
1 egg
3 tbsp. (heaping) molasses
1 cup buttermilk
2 cups flour
1 t. baking soda
1/2 t. each ginger and salt
2 t. cinnamon
3 tbsp. (heaping) sugar


1 cup whipping cream
1/3 cup sour cream
1/3 cup brown sugar
1 1/2 t. vanilla extract


1To make the gingerbread, mix the cranberries, 2 T. flour and 1 T. sugar in a
small bowl. Melt the butter in a 9 x 13 inch baking pan.and swirl to coat the
sides. Pour the butter in a mixing bowl and combine with 1 cup sugar, the egg
and molasses. Beat until smooth. Stir in the buttermilk. Add 2 cups flour, the
baking soda, ginger, salt and 1 t. of the cinnamon; beat for 3 minutes. Gently
stir in one half of the cranberry mixture. Pour into prepared pan. Sprinkle with
remaining cranberry mixture and pat lightly into batter. Mix 3 T. sugar and
remaining 1 t. cinnamon in small bowl. Sprinkle over the cranberries. Bake at
350 for 40 to 45 minutes or until gingerbread tests done. Cut into squares to
serve. To prepare the whipped cream, mix cream, sour cream, brown sugar and
vanilla in mixing bowl. Beat until peaks form. The whipped cream can be prepared
a few hours before serving. Spoon over gingerbread. Serves 18
Source: Be Present at our Table, Germantown United Methodist Women, Germantown,
Tennessee, and Recipes Worth Sharing

About this Recipe

Course/Dish: Cakes