Skip the cranberry sauce this year and go straight to this punchy number—you won't regret it.
| Servings | Prep Time |
| 8 - 10 | 10 minutes |
| Cook Time | Passive Time |
| 40 - 45 minutes | 2 - 8 hours |
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Skip the cranberry sauce this year and go straight to this punchy number—you won't regret it.
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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
- Roughly chop the ginger and add it to the cream. Stash this in the fridge for at least 2, but up to 8 hours.
- Preheat the oven to 350° and butter a 9” cake pan.
- 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.
- 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.
- 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.
- Tumble in the flour-coated crans and fold with a rubber spatula until they’re evenly distributed.
- Pour the cake into the prepared pan and even out. Bake for 40 – 45 minutes until the center is baked through.
- 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.
- 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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