A warm, spiced gingerbread filled with tart cranberries—simple to prepare, festive, and perfect for cozy gatherings.

Scale

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup brown sugar

1/2 cup molasses

2 large eggs

1 cup fresh or dried cranberries

1/2 cup chopped nuts (optional)

Whipped cream or creme fraiche for serving

1. Preheat your oven to 350°F (175°C). Grease and flour a baking dish.

2. In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.

3. In a separate bowl, beat the softened butter and brown sugar until fluffy.

4. Add the molasses and eggs, mixing well.

5. Gradually add the dry ingredients to the wet mixture until just combined.

6. Fold in cranberries and nuts if using.

7. Pour the batter into the prepared baking dish and smooth the top.

8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow to cool completely before wrapping and storing in the fridge.

10. Serve at room temperature with whipped cream or creme fraiche.

Add orange zest for a citrus twist.

Substitute gluten-free flour for a gluten-free version.

Raisins or chopped apples can replace cranberries.

Serve warm for an extra cozy treat.

Keywords: cranberry gingerbread, holiday dessert, spiced cake