Gingerbread Bundt Cake with Sugared Cranberries and Lemon Glaze

This is the most delicious 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:  Fresh cranberries  Granulated sugar For the Gingerbread Cake:  Unsalted butter  Vegetable oil


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.

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