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
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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.
comfycook says
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.
leanne says
Wow this looks delicious. I will have to get this book.
Sophie says
Cranberries and spice cake, perfect...with the ginger, it's the perfect winter dessert.
Peter M says
The cranberry pairing sounds grand...and that Tyler has a really good track record for dishes.
Jenny says
That sounds wonderful. If only I had cranberries!
Grace says
yes, ma'am--this is stupendous! moist, spicy, and the cranberries are a lovely touch!
Debinhawaii says
I love anything I can make right from my pantry--especially when it looks and sounds as good as this!
Lydia (The Perfect Pantry) says
I'm a bit of a gingerbread fanatic, so I'm sure I'll love this spice cake, with or without the sauce.
Donna-FFW says
LOOKS absolutely delicious! Love the flavors here. This is going on must try tyler list!
karen says
oooh wow, sounds delicious.
Patricia Scarpin says
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.
Kevin says
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!
Alisa - Frugal Foodie says
Agh! That looks amazing! Bookmarked 🙂
SweetPeaSurry says
I'm not a big sweet eater, but that cake does look scrumptious!
n.o.e says
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
Alex says
I can virtually smell this cooking already. Definitely one for the weekend - yum, can't wait.
Terri and Bob says
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.
noble pig says
OMG with cranberry sauce. What an absolutely cool thought. I would have never gone there.
Pam says
Oh so pretty and very tasty. I love Tyler Florence recipes. Great photo.
Rachel Cotterill says
Ooh, I love ginger, and it sounds really interesting with the cranberry. Thanks 🙂
Tracie says
ginger and cake... YUM!
Katherine Aucoin says
The name of this cake sounds has my attention. Your picture has me drooling. I have to gom home and make this!
Susan D says
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
Pearl says
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!
Marjie says
I'm so glad I'm not the only one who stocks up on cranberries! I love spice cakes, too!
shabby girl says
I will definitely try this one! Love the sweet spices with the tart cranberry!
doris says
I'm a baker rather than a cook, so I'm going to enjoy this recipe. Thanks so much for sharing!
Antoinette says
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!