Marilyn Martin's Recipe

Cranberry Gingerbread with Cream Sauce

Category: Recipes

GINGERBREAD-----------------------------

3 c All purpose flour
1 1/2 ts Baking powder
1 1/2 ts Ground cinnamon
1 1/2 ts Ground ginger
3/4 ts Baking soda
3/4 ts Salt
3/4 ts Ground allspice
1/4 ts Ground cloves
3/4 c Unsalted butter; room-temperature
(1 1/2 sticks)
3/4 c Firmly packed dark brown-sugar
2 lg Eggs
1 c Plus 2 TBS-unsulfured light molasses
1 c Plus 2 TBS-buttermilk
2 1/2 c Cranberries coarsely-chopped in processor
1/3 c Chopped crystalized ginger

BROWN SUGAR CREAM
1 c Chilled whipping cream
1/3 c Chilled sour cream
1/3 c Packed dark brown sugar
1 1/2 ts Vanilla extract
Additional ground cinnamon

For gingerbread:

Preheat ovven to 350F. Grease 13x9x2-inch galss baking dish; dust withflour.Sift first eight ingredients into medium bowl. Using electric mixer,beat butter in large bowl until light and fluffy. Add sugar and beatuntil fluffy. Beat in eggs 1 at a time. Beat in molasses. Mix in dryingredients alternately with buttermilk, beginning and wndying withdry ingredients. Fold in cranberries and crystallized ginger.Spread batter in prepare pan. Bake until springy to touch, about 50minutes. Cool cake in pan on rack. Serve warm or at room temperaturewith brown sugar cream and a sprinkling of cinnamon.For brown sugar ceam:Combine all ingredients in large bowl. Beat until peaks form. (Can beprepared 4 hours ahead. Cover and refrigerate.)
Serves 12.
Bon Appetit November 1994