Cranberry Christmas Gingerbread
Posted by: Elaine Tue, 7 Dec 2004, at 6:53 a.m.
1 1/2 cups sifted all-purpose flour
1 tsp baking soda
1 tsp ground ginger
1/4 tsp salt
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/3 cup whole-berry cranberry sauce
1/2 cup unsulphered molasses
1/2 cup boiling water
Grease and flour an 8x8x2 baking pan. Preheat oven to 350 degrees F.
Sift together flour, baking soda, ginger and salt. Set aside.
Using an electric mixer in large bowl, cream butter and sugar until light and
fluffy. Beat in cranberry sauce and egg, blend in molasses. Gradually stir in
dry ingredients and beat thoroughly. Stir in water.
Turn into the baking pan. Bake gingerbread for 45 minutes, or until toothpick
inserted comes out clean. Cool in pan for 20 minutes. Remove and cool on rack.
Decorate cake if desired by sifting confectioners' sugar over a paper doily
placed on the gingerbread.