-GINGERBREAD-
3 c All purpose flour
1 1/2 ts Baking powder
1 1/2 ts Ground cinnamon
1 1/2 ts Ground ginger
3/4 ts Baking soda
3/4 ts Salt
3/4 ts Ground allspice
1/4 ts Ground cloves
3/4 c Unsalted butter; room
-temperature (1
; 1/2 sticks)
3/4 c Firmly packed dark brown
-sugar
2 lg Eggs
1 c Plus 2 tablespoons
-unsulfured light
; molasses
1 c Plus 2 tablespoons
-buttermilk
2 1/2 c Cranberries; coarsely
-chopped in
; processor
1/3 c Chopped crystalized ginger
BROWN SUGAR CREAM
1 c Chilled whipping cream
1/3 c Chilled sour cream
1/3 c Packed dark brown sugar
1 1/2 ts Vanilla extract
Additional ground cinnamon
For gingerbread:
Preheat ovven to 350F. 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.)
Serves 12.
Yields
1 servings