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November 13, 2016
Filed Under: Christmas, Dessert, Fall, Holidays, Thanksgiving, Winter

Spiced Cranberry Cake with Ginger Cream

Spiced Cranberry Cake with Ginger Cream
Yum
Print Recipe
Skip the cranberry sauce this year and go straight to this punchy number—you won't regret it.
  • CoursesDessert
  • Cuisines"American"
Servings Prep Time
8 - 10 10 minutes
Cook Time Passive Time
40 - 45 minutes 2 - 8 hours
Servings Prep Time
8 - 10 10 minutes
Cook Time Passive Time
40 - 45 minutes 2 - 8 hours
Spiced Cranberry Cake with Ginger Cream
Yum
Print Recipe
Skip the cranberry sauce this year and go straight to this punchy number—you won't regret it.
  • CoursesDessert
  • Cuisines"American"
Servings Prep Time
8 - 10 10 minutes
Cook Time Passive Time
40 - 45 minutes 2 - 8 hours
Servings Prep Time
8 - 10 10 minutes
Cook Time Passive Time
40 - 45 minutes 2 - 8 hours
Ingredients
  • 1/2 cup butter softened at room temperature
  • 1 cup sugar
  • 1 egg
  • 2 egg yolks
  • 1 1/2 cups flour
  • 1 tablespoon flour
  • 1/2 t-spoon baking powder
  • 1/4 t-spoon baking soda
  • 1/2 t-spoon ground cinnamon
  • 1/4 t-spoon grated nutmeg (from whole nutmeg, preferred)
  • 1/8 t-spoon ground cloves
  • 1/8 t-spoon ground allspice
  • 1/4 cup sour cream
  • 1/4 cup milk whole milk
  • 1 t-spoon vanilla extract
  • 12 ounces fresh cranberries
  • Small pinch kosher salt
For the Ginger Cream:
  • 1-1/2 cups heavy cream
  • 4 - 6 tablespoons powdered s sifted
  • 2 ounces fresh ginger roughly chopped
Servings:
Instructions
  1. Roughly chop the ginger and add it to the cream. Stash this in the fridge for at least 2, but up to 8 hours.
  2. Preheat the oven to 350° and butter a 9” cake pan.
  3. In one bowl toss the whole cranberries with the tablespoon of flour. In a separate bowl, sift together the dry ingredients; in another add the eggs. Mix the milk, sour cream, and vanilla together in a liquid measuring cup.
  4. In a standup mixer fitted with a paddle attachment, cream the butter and sugar on medium speed for about 3 minutes, until pale and fluffy. Turn the speed to low and add the egg and yolks one at a time, allowing each one to incorporate before adding the next. Don’t forget to scrape the bowl from time to time.
  5. With the mixer still on low, add about a third of the dry mix. Let it beat for just a moment so it’s mostly incorporated before adding a third of the liquid. Repeat this step twice more—dry, wet, dry, wet—and then shut the mixer off. Don’t worry if it’s not totally incorporated yet.
  6. Tumble in the flour-coated crans and fold with a rubber spatula until they’re evenly distributed.
  7. Pour the cake into the prepared pan and even out. Bake for 40 – 45 minutes until the center is baked through.
  8. Remove the pan from the oven and set on a cooling wrack for about 10 minutes. Turn the cake out onto the cooling wrack and let it cool completely.
  9. When the cake is cooled, strain the cream through a sieve into a large bowl to catch the ginger. Add some powdered sugar to the zippy cream, whisk to soft peaks, and either cascade the tart cake with the cream or serve alongside.
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