Thursday, January 21, 2016

Cranberry ginger cake

A moist, spicy, delicious cake, with tart cranberries to counterpoint the cake. Not the easiest cake to put together, but really not challenging either. It does have very many steps.

2 cups fresh cranberries
50 g sugar
1 stick butter
1/3 cup brown sugar
0.5 cup milk
1/3 cup maple syrup
0.25 cup molasses
1.5 cup flour
1 tbsp ground ginger
0.5 tsp ground cinnamon
0.5 tsp baking powder
0.5 tsp salt
0.25 tsp baking soda
2 large eggs
1 tbsp fresh ginger

Preheat oven to 350F. Line a 9-inch round baking pan with parchment paper.

In a pot, stir together cranberries, white sugar and 1 tbsp water. Stir over medium heat until sugar dissolves and about half of the cranberries break up and the mixture becomes syrupy.

In a different pot heat the butter, brown sugar, milk, maple syrup and molasses. Bring to just barely a simmer and remove from heat.

In a bowl sift together the flour, ginger, cinnamon, baking powder, salt, and baking soda.

Pour in the melted butter mixture and then beat in the eggs. Stir in the freshly grated ginger.

Pour batter into the cakepan, and top with dollops of the cranberry sauce. Bake until center cooks, about 50 minutes. Cool on a wire rack. Eat warm.

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