Sticky Cranberry Gingerbread
Description:
This Sticky Cranberry Gingerbread is a cozy and festive tea cake, perfect for the holiday season or any time you need a comforting treat. The balance of tangy cranberries and the sweetness of honey, paired with the warm kick of ginger, makes it an irresistible dessert. With simple ingredients and an easy method, this cake is a delight to enjoy throughout the year.
Cuisine: Continental
Course: Dessert
Diet: Eggetarian
Ingredients:
- 1/4 cup Cranberries
- 1/4 cup Brown Sugar (Demerara Sugar)
- 1/4 cup Jaggery
- 2 tablespoons Honey
- 1/2 cup Butter (Unsalted)
- 1/2 cup Milk
- 1-1/2 cups All Purpose Flour (Maida)
- 1 tablespoon Ginger, grated
- 1/2 teaspoon Cinnamon Powder (Dalchini)
- 1-1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper Powder
- 2 Whole Eggs, lightly beaten
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Instructions:
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Preheat and Prepare: Preheat your oven to 180°C (350°F) and allow it to heat for about 10 minutes. Grease a loaf mold with butter paper and set it aside.
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Make Cranberry Compote: In a small pan, combine the cranberries, 2 tablespoons of castor sugar, and 1/2 cup of water. Bring it to a boil and let it simmer until the cranberries break down into a compote. Set aside.
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Prepare Dry Ingredients: In a mixing bowl, sift together the all-purpose flour, ginger, cinnamon powder, baking powder, salt, and black pepper powder. Stir until well combined.
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Make Wet Mixture: In a saucepan, combine the butter, brown sugar, jaggery, honey, and milk. Heat on low until the ingredients are fully melted and well mixed. Be careful not to overheat to avoid curdling.
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Beat Eggs: In a small bowl, lightly beat the eggs with a few drops of vanilla essence (optional).
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Combine: Gradually add the butter-sugar mixture into the dry ingredients and whisk well. Then, fold in the beaten eggs and the cranberry compote. Mix until the batter is smooth.
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Bake: Pour the batter into the prepared loaf mold and spread it evenly. Bake in the preheated oven for approximately 45 minutes or until a toothpick inserted comes out clean.
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Serve: Let the Sticky Cranberry Gingerbread cool before slicing. Serve it as a delightful tea-time snack or as a festive dessert.
Enjoy this delicious, comforting cake with its perfect balance of sweetness and spice!
