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    Home » Recipes » Dessert Recipes

    Ginger Spice Cake - Tyler Florence

    LAST UPDATED: February 12, 2019 PUBLISHED: February 12, 2009 By Pam Greer 28 Comments As an Amazon Associate I earn from qualifying purchases.

    I decided to change things up a bit and try a Tyler dessert. I chose Ginger Spice Cake for a simple reason, I had everything I needed to make it. When I spent some time organizing my freezer a couple of weeks ago, I was kind of stunned to see that I had 7 packages of cranberries. "One never knows when one might need cranberries." Who said that? Someone famous, I'm sure, or maybe it was just me.

    So, anyway, this Ginger Spice Cake was calling to me because it is served with a Warm Cranberry Sauce. Tyler..Tyler..Tyler, you have done it again. The ginger cake was amazing (as was the aroma in the house as it was baking), but what set it over the top was the cranberries. It was sweet, tart, deep and earthy all at the same time. Fabulous!

    I found this in Tyler Florence's Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook.

    Ginger Spice Cake
    Serves 8

    2 cups all-purpose flour
    1 teaspoon baking soda
    1 tablespoon ground ginger
    2 teaspoons ground cinnamon
    ½ teaspoon ground cloves
    ½ teaspoon allspice
    1 egg
    ½ cup molasses
    1 cup sugar
    ½ cup unsalted butter, melted
    1 cup buttermilk

    Warm Cranberries
    2 cups fresh cranberries
    1 cup dried cranberries
    2 cups water
    2 cups brown sugar, packed
    1 teaspoon allspice
    ½ teaspoon freshly grated nutmeg

    1 cup whipped cream for garnish (I didn't garnish)

    Preheat the oven to 350. Coat a 9-inch round cake pan with nonstick cooking spray. Cut a circle of parchment paper to fit the pan bottom and place it inside; then spray the paper. Set aside.

    Sift the dry ingredients into a large bowl. In the bowl of an electric mixer, beat the egg, molasses, sugar, and melted butter until thick. Gradually mix in the dry ingredients in 3 batches, alternating with the buttermilk. Beat for 1 minute after each addition to incorporate the ingredients and strengthen the cake's structure. Mix until the batter is smooth.

    Pour the batter into the prepared cake pan and smooth down the top of the batter until level. Bake for 35-40 minutes or until a wooden toothpick inserted into the middle of the cake comes out clean.

    While the cake is baking, combine the ingredients for the cranberries in a large pot. Bring to a boil over medium heat. Simmer for 20 minutes, stirring occasionally. Allow the cake to cool completely before removing it from the pan, then slice it in wedges. Serve with the cranberries and whipped cream.

    This will be my entry for this week's Tyler Florence Fridays! You are participating, aren't you?? All the cool kids are.

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    Reader Interactions

    Comments

    1. comfycook says

      July 16, 2009 at 5:06 am

      What a great idea Tyler had adding the cranberry to the cake. I can only imagine this taste and I am going to find out. Maybe, next week, I can make it as my contribution in Tyler Florence Fridays.

      Reply
    2. leanne says

      February 18, 2009 at 7:38 pm

      Wow this looks delicious. I will have to get this book.

      Reply
    3. Sophie says

      February 16, 2009 at 7:27 pm

      Cranberries and spice cake, perfect...with the ginger, it's the perfect winter dessert.

      Reply
    4. Peter M says

      February 16, 2009 at 10:29 pm

      The cranberry pairing sounds grand...and that Tyler has a really good track record for dishes.

      Reply
    5. Jenny says

      February 15, 2009 at 5:28 pm

      That sounds wonderful. If only I had cranberries!

      Reply
    6. Grace says

      February 14, 2009 at 2:26 pm

      yes, ma'am--this is stupendous! moist, spicy, and the cranberries are a lovely touch!

      Reply
    7. Debinhawaii says

      February 14, 2009 at 2:51 am

      I love anything I can make right from my pantry--especially when it looks and sounds as good as this!

      Reply
    8. Lydia (The Perfect Pantry) says

      February 14, 2009 at 3:19 am

      I'm a bit of a gingerbread fanatic, so I'm sure I'll love this spice cake, with or without the sauce.

      Reply
    9. Donna-FFW says

      February 13, 2009 at 11:59 pm

      LOOKS absolutely delicious! Love the flavors here. This is going on must try tyler list!

      Reply
    10. karen says

      February 13, 2009 at 11:23 pm

      oooh wow, sounds delicious.

      Reply
    11. Patricia Scarpin says

      February 13, 2009 at 12:01 pm

      Pam, I have never tried fresh cranberries (they are impossible to find here), but got addicted to dried ones. yum!!!
      What a beautiful cake - and I love ginger as well.

      Reply
    12. Kevin says

      February 13, 2009 at 2:36 am

      I have been on a ginger kick lately so this is calling my name. I like the sound of serving the ginger cake with cranberries! Bookmarked!

      Reply
    13. Alisa - Frugal Foodie says

      February 13, 2009 at 7:05 am

      Agh! That looks amazing! Bookmarked 🙂

      Reply
    14. SweetPeaSurry says

      February 12, 2009 at 10:17 pm

      I'm not a big sweet eater, but that cake does look scrumptious!

      Reply
    15. n.o.e says

      February 12, 2009 at 8:15 pm

      Oh, my, this is my kind of dessert! Unfortunately I bake up the last of my cranberries just last week (and posted the loaves today!). I'm hoping to find some frozen ones in the stores. Great picture, looks so good.
      Nancy

      Reply
    16. Alex says

      February 12, 2009 at 4:52 pm

      I can virtually smell this cooking already. Definitely one for the weekend - yum, can't wait.

      Reply
    17. Terri and Bob says

      February 12, 2009 at 4:50 pm

      I love cranberries but I have never stocked up except for dried ones. I eat them like raisins, in fact, use them in place of raisins in everything.

      I may try this soon.

      Reply
    18. noble pig says

      February 12, 2009 at 9:46 pm

      OMG with cranberry sauce. What an absolutely cool thought. I would have never gone there.

      Reply
    19. Pam says

      February 12, 2009 at 9:08 pm

      Oh so pretty and very tasty. I love Tyler Florence recipes. Great photo.

      Reply
    20. Rachel Cotterill says

      February 12, 2009 at 8:38 pm

      Ooh, I love ginger, and it sounds really interesting with the cranberry. Thanks 🙂

      Reply
    21. Tracie says

      February 12, 2009 at 2:02 pm

      ginger and cake... YUM!

      Reply
    22. Katherine Aucoin says

      February 12, 2009 at 1:59 pm

      The name of this cake sounds has my attention. Your picture has me drooling. I have to gom home and make this!

      Reply
    23. Susan D says

      February 12, 2009 at 1:15 pm

      Y-U-M-M-Y! That sounds absolutely delicious. I love ginger spice cake, and with cranberries. I'm thinkin this will be my new dessert for Thanksgiving. Gotta plan ahead. Of course, I'll have to make it two or three times before then to sample it. 🙂 Blessings, Susan

      Reply
    24. Pearl says

      February 12, 2009 at 5:12 pm

      i don't have a tyler florence cookbook 🙁 but i'm going to bake vicariously through you and watch you make all of those goodies!

      Reply
    25. Marjie says

      February 12, 2009 at 3:18 pm

      I'm so glad I'm not the only one who stocks up on cranberries! I love spice cakes, too!

      Reply
    26. shabby girl says

      February 12, 2009 at 2:53 pm

      I will definitely try this one! Love the sweet spices with the tart cranberry!

      Reply
    27. doris says

      February 12, 2009 at 2:45 pm

      I'm a baker rather than a cook, so I'm going to enjoy this recipe. Thanks so much for sharing!

      Reply
    28. Antoinette says

      February 12, 2009 at 1:56 pm

      Looks delicious. I love spice cakes, too. You could always use a bag of cranberries to dye some clothes... I had a 2-lb bag I reserved for that purpose last holiday season, till my husband tired of seeing it in the fridge and tossed it!

      Reply

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