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Saturday, December 20, 2014

Cranberry Gingerbread Loaf~ #CrazyIngredientChallenge

Tart cranberries add a wonderful burst of flavour to this warm gingerbread cake.



 It's time again for the Crazy Ingredient Challenge. Where some of us bloggers get assigned two ingredients that don't necessarily go together. We need to think outside of the box and come up with fabulous recipes, using both ingredients. This months ingredients were Cranberries and Gingerbread Spice. I had been wanting to make a gingerbread cake, so I took this opportunity to make one, incorporating cranberries into the mix. The result was delicious!

I've always been a fan of gingerbread. I use to get gingerbread cookies with my tea, at a local coffee shop, but now they have stopped making it. The combination of ginger, cinnamon, nutmeg, allspice and cloves, is one that I can not resist. I knew the cake would be delicious, but I was a bit nervous about adding the tart cranberries to the mix. I have to say that the result was wonderful. The cake had a gorgeous crumb and the cranberries added a nice tart burst of flavour. The kids really enjoyed this cake, even if Queenie did remove all of the cranberries, anytime she ate some. (Silly girl!) This is a beautiful and delicious cake, for the cold winter months.




Cranberry Gingerbread Loaf

2 1/2 C flour, divided
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp all spice
1/8 tsp nutmeg
1/2 C oil
1/2 C molasses
1/2 C dark brown sugar
2/3 C boiling water
1 egg
1 C frozen cranberries
2 Tbs powdered sugar

Preheat oven to 350 degrees. Generously grease a loaf pan, or line with parchment paper (making sure there is plenty hanging over the edges).

In a bowl, combine 2 1/4C flour, baking powder, baking soda, salt, and spices. 

In a separate mixing bowl, whisk together the oil, molasses, dark brown sugar and boiling water. Let mixture cool to room temperature and whisk in the egg.

Add the dry ingredients with the wet, mixing until just about combined. Toss the cranberries with the remaining 1/4 C of flour and gently fold them into the batter; until just incorporated.


Pour into prepared loaf pan and bake for 50-60 minutes; until a toothpick inserted in the center comes out clean. Let cool 5 minutes in the pan, before removing to a wire rack. Dust with powdered sugar, while still warm.


This recipe is being shared at these AWESOME linky parties

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6 comments:

Lori Hart said...

Looks like a lot of us had cake ideas this month. I don't think you can have too many cake recipes. Love your idea!

Audrey said...

This loaf looks absolutely lovely. I especially like the heavy layer of powdered sugar on top.

Kelster said...

I really love this loaf!

Wendy Klik said...

This looks like a fun club. I sent an email to Dawn so hopefully I will be joining you next year.

Dawn Bedingfield said...

Cindy that is a perfectly lovely loaf and sounds yummy. I'd take a slice right now, toasted with a dab of butter.

Michelle Meche said...

Lol! removing the cranberries sounds like something my son would do. He'd eat them, but would eat them on their own. I love the deep color of this loaf and the powdered sugar top is a beautiful contrast. Thanks for sharing!