Cranberry Gingerbread Baby Cakes



Cranberry Gingerbread Baby Cakes

This is such a great holiday party dessert.  Why?  Because what is Christmas without gingerbread?  And because you can make it ahead a day ahead!  You can bake this gingerbread in a rimmed baking sheet or in muffin tins with cupcake liners, depending on how you'd like to serve this.  Both ways make great presentations. On the night of the party, cut gingerbread into squares and place on individual dessert plates, or place each baby cake on a dessert plate.  Top with Brown Butter Sauce and a dollop of sweetened whipped cream if desired.  I'll be serving this for dessert on Christmas Eve.  

3 cups flour
1 teaspoon baking soda
� teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground all spice
� teaspoon cardamom
1 cup unsalted butter, at room temperature
1 cup packed light brown sugar
1 egg
1 cup molasses
1 cup buttermilk
2 cups fresh whole cranberries
1 � cup heavy whipping cream
6 tablespoons powdered sugar

Preheat oven to 350 degrees.  Line a 12x17 inch rimmed baking sheet with parchment paper. Or line 24 muffin cups with cupcake liners.  In a large bowl stir together flour, baking soda, salt, ground ginger, cinnamon and allspice and cardamom.  In the bowl of an electric mixer beat butter and brown sugar until creamy. Add egg. Add molasses and beat until well mixed.  Beat in flour mixture, alternating with the buttermilk.  Stir in whole cranberries. Spread batter into prepared pan, or full muffin tins 3/4 full.  Bake for 25-30 minutes for the cake and 18 minutes for the cupcake size.  Cake is done when a toothpick inserted in center comes out clean.  Let gingerbread cool completely before cutting into squares or triangles. Top with sweetened whipped cream and Hot Buttered Sauce.

                                          Hot Buttered Sauce:

� cup butter
1 � cups sugar
2 tablespoons maple syrup or corn syrup
� cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

In a medium sauce pan saucepan, melt butter, sugar, maple syrup, buttermilk and baking soda and bring to a boil.  Reduce heat and simmer for about 5-7 minutes or until mixture turns a light golden color.  Remove from heat and carefully stir in vanilla.  Serve over gingerbread.



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