Gingerbread Bundt Cake with Sugared Cranberries and Lemon Glaze
This is the
Gingerbread Cake I've ever had. It's incredibly rich & flavorful, super moist and packed with the flavors of ginger, cinnamon, allspice, and molasses.
For the Sugared Cranberries:
For the Gingerbread Cake:
Make the sugared cranberries:
Add ½ cup (100g) of the sugar sugar and ½ cup (118ml) water to a medium size saucepan and set it over over medium-high heat.
Spread a piece of parchment paper out onto a work surface. Use a slotted spoon to transfer the cranberries to the parchment paper, spreading them out into one layer.
Put the remaining ¾ cup (150g) sugar in a bowl and add the cranberries. Stir to coat. Store in a covered container in the refrigerator until ready to use.
Swipe up for full recipe!
Apple Fritters with Maple Glaze
Raspberry Bread with Butter Crumb Topping