Spiced Cranberry Cake with Ginger Cream
Skip the cranberry sauce this year and go straight to this punchy number—you won’t regret it.
Servings Prep Time
8 – 10 10minutes
Cook Time Passive Time
40 – 45minutes 2 – 8hours
Servings Prep Time
8 – 10 10minutes
Cook Time Passive Time
40 – 45minutes 2 – 8hours
Ingredients
For the Ginger Cream:
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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