Cranberry Gingerbread Cake

Cranberry Gingerbread Cake



To make the cake begin by sifting all dry ingredients together.

In a separate bowl cream margarine and 1 cup sugar together until fluffy. Beat in egg until well blended, add buttermilk and molasses.

Gradually sift in flour mixture until blended. Fold in cranberries.

Pour into a well-greased pan. You can use an oblong cake pan or 9" x 13" baking dish. Spray well with oil/food release.

Bake in a preheated oven at 350 degrees for 50 minutes or until center is done.

While the cake is baking make the Chantilly cream. In a chilled mixing bowl pour in cold whipping cream. With electric mixer on low speed whip until very soft peaks begin to form.

Keeping mixer on low speed gradually add 1cup sugar and 1 tsp. cinnamon. You want peaks to form but you don't want the cream too stiff.

Keep refrigerated until ready to use.

Serve the cake topped with Chantilly cream.

You can also substitute blackberries or peaches for the cranberries.


Recipe provided by Regina Charboneau.

Time to prepare: 1 hour, 10 minutes.

Serves 10.


  • astafford says:

    Also, try butter or Coconut oil in place of artificial margarine! Margarine, in this day and age, really?

    November 22, 2011 08:35am

  • astafford says:

    1 cup sugar cake, 1 cup sugar cream. A lot of sugar! Whipped cream uses only 1 tbsp. sugar, or 1 tsp. org. Vanilla and 1 Tbsp. Agave. Tastes so much more refreshing! Try date sugar instead of white sugar for the cake; lower glycemic level.

    November 22, 2011 08:31am

  • says:

    The recipe calls for 2 cups sugar. Then the directions say to use 1 cup sugar. Is this 1 cup taken from the first cup or is the 2 cups blended with the flour.

    November 21, 2011 12:52pm

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