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Sticky Cranberry Gingerbread Recipe

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★★★★★

4.7 from 422 reviews

This Sticky Cranberry Gingerbread is a delightful American dessert combining warm spices like ginger, cinnamon, and cloves with tart cranberries and rich molasses. The cake is moist and sticky, perfect for cozy autumn or winter gatherings. Serve it with whipped cream or crème fraîche for an extra indulgent touch.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup molasses
  • 2 large eggs

Add-ins

  • 1 cup fresh or dried cranberries
  • 1/2 cup chopped nuts (optional)

To Serve

  • Whipped cream or crème fraîche

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Grease and flour a baking dish to prevent sticking.
  2. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt to evenly distribute the leavening agents and spices.
  3. Cream butter and sugar: In a separate bowl, beat the softened unsalted butter with the brown sugar until the mixture becomes light and fluffy, ensuring good aeration for a tender texture.
  4. Add molasses and eggs: Stir the molasses into the butter-sugar mixture, then incorporate the eggs one at a time, mixing well after each addition for a smooth batter.
  5. Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the batter.
  6. Fold in cranberries and nuts: Carefully fold in the fresh or dried cranberries and, if using, the chopped nuts to distribute them evenly without breaking them down.
  7. Transfer to baking dish: Pour the batter into your prepared baking dish and smooth the top using a spatula for even baking.
  8. Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  9. Cool and store: Allow the gingerbread to cool completely in the dish before wrapping and storing it in the refrigerator to set its sticky texture.
  10. Serve: Bring the gingerbread to room temperature before serving. Pair with whipped cream or crème fraîche for a luscious finish.

Notes

  • Add orange zest to the batter for a fresh citrus twist.
  • Substitute gluten-free flour to make this dessert gluten-free.
  • Raisins or chopped apples can be used instead of cranberries for a different flavor.
  • Serve warm for a comforting and cozy treat.

Keywords: Sticky Cranberry Gingerbread, gingerbread recipe, cranberry dessert, molasses cake, holiday dessert, American gingerbread

Find it online: https://hannahdelgado.com/sticky-cranberry-gingerbread-recipe/