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Cherry Gingerbread

Cherry Gingerbread

This cake is moist, flavorful, and bursting with ginger. Delicious just the way it is, with a cup of tea or coffee, or even sprinkled with a little powdered sugar or with whipped cream on top.


  • 2 cups pitted cherries (fresh or frozen)
  • ¼ cup sugar
  • 1 Tbsp vanillla extract
  • ½ cup butter
  • ½ cup brown sugar
  • ½ cup milk
  • ¼ cup molasses
  • 2 Tbsp honey
  • 1½ cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 Tbsp Gingerbread Spice Blend, ground
  • ¼ tsp nutmeg, grated
  • 2 eggs
  • 1 Tbsp fresh ginger, grated


  1. 1

    Preheat oven to 350° F. Line a square (8-9 inch) mold with parchment paper.

  2. 2

    Place cherries, sugar, and vanilla extract in a pot. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Set aside.

  3. 3

    In another pot, melt butter with brown sugar, milk, molasses and honey. Do not bring to a boil. Mix and let cool for a few minutes.

  4. 4

    Mix flour, baking powder, baking soda, salt and spices together in a bowl.

  5. 5

    Beat eggs in a large bowl. Add fresh ginger, then the melted butter mixture. Stir well.

  6. 6

    Add dry ingredients and incorporate thoroughly.

  7. 7

    Transfer the contents to the lined mold. Drop the cherry mixture onto the batter in spoonfuls. Run a knife along the batter to create a nice marbled effect.

  8. 8

    Place in the oven and bake for around 45 minutes, until a toothpick inserted in the center of the cake comes out clean.