New Year's Gingerbread Cake with Dried Cranberries

Baking and Desserts | British cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Eggs, butter, and milk should be taken out of the refrigerator in advance; they need to be at room temperature.

Ingredients

Wheat Flour - 5.3 oz
Baking Powder - 1 teaspoon
Grated Ginger Root - 1 tablespoon
Ground clove - ½ teaspoon
Ground Cinnamon - ½ teaspoon
Ground Nutmeg - ½ teaspoon
Salt - ¼ teaspoon
Ground clove - ½ teaspoon
Brown Sugar - 5.3 oz
Activated Baking Soda - ¼ teaspoon
Milk - 3 fl oz
Butter - 2.1 oz
Farm fresh eggs - 2 pieces
Honey - 3 tablespoons
Dried cranberries with sugar - to taste

Step by Step guide

Step 1

In one bowl, mix the flour, baking powder, spices, and salt. In another bowl, beat the sugar and butter, add the eggs, honey, milk, and baking soda, and mix well.

Step 2

Add the dry mixture to the butter-egg mixture in 2-3 portions and mix until smooth. Add dried cranberries to taste. I used about a handful.

Step 3

Grease the cake pan with butter and lightly dust with flour. Pour in the batter and place in a preheated oven at 356°F for 40-45 minutes until cooked through.

Step 4

The finished cake can be drizzled with icing: add a few drops of lemon juice to 3-4 tablespoons of powdered sugar and mix well. The mixture should be thick and opaque.