New Year's Gingerbread Cake with Dried Cranberries
Baking and Desserts • British
Description
Eggs, butter, and milk should be taken out of the refrigerator in advance; they need to be at room temperature.
Ingredients
- Wheat Flour 5 oz
- Baking Powder 1 teaspoon
- Grated Ginger Root 1 tablespoon
- Ground clove ½ teaspoon
- Ground Cinnamon ½ teaspoon
- Ground Nutmeg ½ teaspoon
- Salt ¼ teaspoon
- Ground clove ½ teaspoon
- Brown Sugar 5 oz
- Activated Baking Soda ¼ teaspoon
- Milk 5 fl oz
- Butter 0 oz
- Farm fresh eggs 2 pieces
- Honey 3 tablespoons
- Dried cranberries with sugar to taste
Step-by-Step Guide
Step 1
In one bowl, mix the flour, baking powder, spices, and salt. In another bowl, beat the sugar and butter, add the eggs, honey, milk, and baking soda, and mix well.
Step 2
Add the dry mixture to the butter-egg mixture in 2-3 portions and mix until smooth. Add dried cranberries to taste. I used about a handful.
Step 3
Grease the cake pan with butter and lightly dust with flour. Pour in the batter and place in a preheated oven at 355°F for 40-45 minutes until cooked through.
Step 4
The finished cake can be drizzled with icing: add a few drops of lemon juice to 3-4 tablespoons of powdered sugar and mix well. The mixture should be thick and opaque.
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