New Year's gingerbread cake with dried cranberries
8 servings
60 minutes
New Year's gingerbread cake with dried cranberries is a fragrant wonder of British cuisine, embodying festive spirit. Its history traces back to traditional Christmas cakes rich in spices and sweetness. Ginger gives the bake a warming, spicy flavor while dried cranberries add pleasant tartness and delicate juiciness. Honey and cane sugar create a deep caramel sweetness that harmonizes with the spice bouquet. The cake turns out airy and soft with a thin crispy crust. It is served with lemon glaze that refreshes the taste and makes it even more festive. Perfect for cozy winter evenings with a cup of hot tea or mulled wine. This cake is not just a treat but a symbol of warmth, home comfort, and the joy of welcoming the New Year.
1
Mix flour, baking powder, spices, and salt in one bowl. In another bowl, beat sugar and butter, add eggs, honey, milk, and baking soda, and knead.
- Wheat flour: 150 g
- Baking powder (raising agent): 1 teaspoon
- Ground ginger: 1 tablespoon
- Ground cloves: 0.5 teaspoon
- Ground cinnamon: 0.5 teaspoon
- Ground nutmeg: 0.5 teaspoon
- Salt: 0.3 teaspoon
- Ground allspice: 0.5 teaspoon
- Cane sugar: 150 g
- Butter: 60 g
- Chicken egg: 2 pieces
- Honey: 3 tablespoons
- Milk: 100 ml
- Baking soda: 0.3 teaspoon
2
Add the dry mixture to the butter-egg mixture in 2-3 portions and mix until homogeneous. Add dried cranberries to taste. I took about a handful.
- Dried cranberries: to taste
3
Grease the cake mold with butter and dust with flour. Pour in the batter and bake in a preheated oven at 180 degrees for 40-45 minutes until done.
- Butter: 60 g
- Wheat flour: 150 g
4
The ready cake can be glazed: add a few drops of lemon juice to 3-4 tablespoons of powdered sugar and mix well. The mixture should be thick and opaque.
