How to Make an Easy Cranberry Gingerbread Cake

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

fresh cranberries

🥗Healthier: dried cranberries

💰Cheaper: frozen cranberries

Dried cranberries are more accessible year-round.

Pour 1/2 cup of unsalted butter and 1/2 cup of half and half into a bowl.

Add 3 eggs and 2 egg yolks to the bowl, using a plastic bottle to separate the yolks easily.

Mix in 1 teaspoon of ground ginger and 1/2 teaspoon of ground cinnamon into the liquid mixture.

Add 1/2 cup of maple syrup and 1/2 cup of dark molasses to the bowl.

Dump in a box of spice cake mix and mix everything together thoroughly.

Pour the mixture into a 13x9 pan, smoothing it out with a spatula.

Take a can of whole berry cranberry sauce, mash it up with a spoon, and dollop it over the gingerbread mixture.

Swirl the cranberry sauce into the gingerbread mixture to create a marbled effect.

Bake in a preheated oven at 350°F for about 30 to 35 minutes.

Let the cake cool until room temperature before dusting with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens