Cranberry Gingerbread

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Number of Servings: 1 Loaf

INGREDIENTS

3 cups all purpose flour

1-1/2 tsp baking powder

1-1/2 tsp ground cinnamon

1-1/2 tsp ground ginger

3/4 tsp baking soda

3/4 tsp salt

3/4 tsp ground allspice

1/4 tsp ground cloves

3/4 cup (1 1/2 sticks) unsalted butter at room temperature

3/4 cups firmly packed dark brown sugar

2 large eggs

1 cup plus 2 TBSP unsulfured light molasses

1 cup plus 2 TBSP buttermilk

2-1/2 cups cranberries coarsely chopped in processor

1/3 cup chopped crystallized ginger

DIRECTIONS

Preheat oven to 350 degrees. Grease a 13 x 9 x 2 inch glass baking dish; dust with flour. Sift first 8 ingredients into medium bowl. Using electric mixer, beat butter in a large bowl until light and fluffy. Add sugar and beat until fluffy. Beat in eggs one at a time. Beat in molasses. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Fold in cranberries and crystallized ginger.

Spread batter in prepared pan. Bake until springy to touch, about 50 minutes. Cool cake in pan on rack.

Serve warm, or at room temparature.