Sticky Chewy Cranberry Gingerbread Recipe
This autumn treat is perfectly moist and slightly crumbly. The taste is out-of-this-world, warm, spicy, and slightly tangy. I love a cinnamon-ginger combo with a touch of vanilla flavor! 100% recommend!
Equipment
- 1 cake mold
Ingredients
Cake Batter
- 1 ½ cups all-purpose flour
- 1 tbsp instant pudding (vanilla-flavored)
- 2 tsp baking powder (That's one packaging)
- ⅝ cup brown sugar
- 1 tsp ginger (fresh and grated)
- 1 tsp ginger powder
- 2 tsp cinnamon
- 1 tbsp cocoa powder
- ½ cup yogurt
- 2 eggs
- ½ cup butter (melted)
- 1 ¼ cups cranberry jam
Sticky Glaze
- ½ cup brown sugar
- 4 tbsp butter
- 3 tbsp milk
- 1 tsp vanilla extract
Instructions
Making the Batter
- Grate fresh ginger and massage it well into the brown sugar.
- Sift in the rest of the dry ingredients – flour, instant vanilla pudding, cinnamon, cocoa, ginger powder, and baking powder. Combine it well with a whisk and make a dent in the middle for wet ingredients.
- Crack the eggs, and add yogurt, and melted butter. Fuse everything into a thick batter (thicker than for the pancakes, but still able to pour). Add some milk if needed.
Baking the Cake
- Coat the cake mold with butter, and dust it with flour.
- Pour 2/3 of the batter in and add cranberry jam, spoon by spoon, making sure you cover it all nicely.
- Pour the rest of the batter and transfer to the oven you brought to 360 °F (180 °C) for about 50 minutes.
Making the Sticky Glaze
- Soften some butter over medium heat in a thick-bottomed pot. Add brown sugar and milk and lightly simmer while whisking constantly.
- Cook it a bit, just so you can see it is changing the consistency, but don’t let it thicken. Incorporate a splash of vanilla essence for a finishing touch.
- Leave on the side while the cake bakes to chill completely. The cool glaze should still be pourable.
Serving and Storing
- Let the cake rest for at least half an hour before you slide it out of the mold.
- Pour the glaze over, cut yourself a slice, and enjoy!
Notes
Keep it in the plastic wrap for the best results, but airtight containers will work, too. It will last in the fridge for about 5 days.
If you don’t fancy cranberries, be free to replace them with any other berries you like: blueberries, raspberries, blackberries, or blackcurrants.