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Thanks Robbiel and jeldbuck. Thought it would be a nice alternative to pumpkin pie.
Hope I can get my son to cook up this one!
Looks good YO, may try this soon, thanks.
Ginger Spice Cake with Warm Cranberries
From Tyler Florence's Real Kitchen
(Makes one cake; serves 8)
2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 cup molasses
1 cup sugar
1/2 cup unsalted butter, melted
1 cup buttermilk
2 cups fresh cranberries
1 cup dried cranberries
2 cups water
2 cups brown sugar, packed
1 teaspoon allspice
1/2 teaspoon freshly grated nutmeg
1 cup whipped cream, for garnish
Confectioners' sugar, for garnish
Preheat the oven to 350ºF. Coat a 9-inch round cake pan with nonstick cooking spray. Cut a circle of parchment paper to fit the pan bottom and place it inside; then spray the paper. Set aside.
Sift the dry ingredients into a large bowl. In the bowl of an electric mixer, beat the egg, molasses, sugar, and melted butter until thick. Gradually mix in the dry ingredients in 3 batches, alternating with the buttermilk. Beat for 1 minute after each addition to incorporate the ingredients and strengthen the cake?s structure. Mix until the batter is smooth.
Pour the batter into the prepared cake pan and smooth down the top of the batter until even. Bake for 35 to 40 minutes or until a wooden toothpick inserted into the middle of the cake comes out clean.
While the cake is baking, combine the ingredients for the cranberries in a large pot. Bring to a boil over medium heat. Simmer for 20 minutes, stirring occasionally. Allow the cake to cool completely before removing it from the pan, and then slice it in wedges. Dust with confectioners' sugar and serve with warm cranberries and whipped cream.