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.
Ingredients
- 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
Method
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1
Preheat oven to 350° F. Line a square (8-9 inch) mold with parchment paper.
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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.
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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.
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4
Mix flour, baking powder, baking soda, salt and spices together in a bowl.
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5
Beat eggs in a large bowl. Add fresh ginger, then the melted butter mixture. Stir well.
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6
Add dry ingredients and incorporate thoroughly.
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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.
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8
Place in the oven and bake for around 45 minutes, until a toothpick inserted in the center of the cake comes out clean.
