Cranberry Gingerbread Bundt Cake

Recipe for a Cranberry Gingerbread Bundt Cake

The cranberry gingerbread bundt is a traditional Christmas cookie. It has a sweet and spicy taste, with a crunchy exterior. It is usually eaten with fresh fruit and jam or whipped cream.

The cranberry gingerbread bundt cake is a very popular cake. It is made from the combination of cranberries and ginger. The recipe for this cake has been in existence for centuries. 

It was originally made with fresh cranberries and fresh ginger, but it has been modified to include dried cranberries and dried ginger. This recipe can be adapted to suit any occasion or flavor preference of the baker, so that it can be enjoyed in a variety of ways.

The holidays are now among us. I walked into work yesterday, and holiday music was blasting. Thankfully that was not long-lasting; it would have been way too much for an eight-hour shift. But the one-holiday thing I do love is the food.

Bundt Cake Recipe

Such as cranberries! This is one of my first recipes using fresh cranberries. I remember buying them one year ago, but I didn’t have a clue what to do with them. Not realizing that I could use them in so many sweet or savory ways.

I sugared some cranberries to go alongside the cake. I didn’t use a recipe; I just boiled a simple syrup, tossed some cranberries in the pot, then drained and rolled in coarse sugar. They didn’t come out as crunchy as I would have liked, but they were still fun.

This cake is dense, full of thick molasses, and has whole, tart cranberries scattered throughout it. I baked it in a kugelhopf pan, but a traditional bundt will work just as fine. When I was buying the pan, the guy ringing me up scanned it and then looked at it with the most confused look.

He said, ‘What in the world is this?’ ‘A kugelhopf pan, of course!’ I replied as if it was common knowledge to a teenage checker at Target. Still confused, I looked at myself, ‘It’s like a bundt pan.’ Still no response. Finally, I said, ‘You make cakes in it.’ ‘Ooooooh, umm, ok’ was his only reply.

Cranberry Gingerbread Bundt

  • 3 cups (375g) flour
  • 1 tsp baking soda
  • 1 tbsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 3/4 cup (170g) butter, melted & cooled
  • 1 cup (340g) molasses
  • 1 cup (200g) brown sugar
  • 1 1/2 cups (354ml) buttermilk
  • 3 eggs
  • 3 cups (340g) of fresh cranberries
  • 1/4 cup (59ml) heavy cream
  • 1/2 cup (86g) chocolate, chopped

Oven 350F. Butter & flour a bundt pan.

Sift flour, soda, ginger, nutmeg & salt together. Set aside. Beat butter, molasses, brown sugar, buttermilk & eggs. Gradually stir in the flour mixture. Fold in cranberries. 

 Pour into the pan, then bake for 30-40minutes until set. Let cool completely.

Unmold & place on a platter.

Heat cream to a simmer then pours over chocolate. Let it sit for 5 minutes, then whisk until smooth. Pour over cake & serve.

The recipe is found on Sweet Kat’s Kitchen blog.

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