Oh my goodness, have I got a treat for you! This gingerbread cranberry holiday cake has been my secret weapon for holiday gatherings ever since I first pulled it out of the oven with slightly singed oven mitts (oops!). There’s just something magical about how those warm gingerbread spices mingle with the tart pop of fresh cranberries. It’s like Christmas morning in cake form.
I remember the first time I made this beauty – the entire house smelled like a cozy winter cabin with notes of cinnamon, ginger, and molasses swirling through the air. My neighbor actually knocked on the door to ask what I was baking! That’s when I knew this gingerbread cranberry holiday cake was something special. It’s become our family’s must-have dessert from Thanksgiving straight through New Year’s.
What makes this cake truly stand out is how the sweet, spicy cake perfectly balances the bright, tart cranberries. It’s moist without being heavy, festive without being overly sweet. And let me tell you, when you pull this golden beauty out of the oven and dust it with powdered sugar, it looks like it belongs in a holiday magazine. But don’t worry – it’s way easier to make than it looks!
Why You’ll Love This Gingerbread Cranberry Holiday Cake
Oh, where do I even start? This gingerbread cranberry holiday cake is the kind of dessert that makes people sneak second (or third!) slices when they think no one’s looking. Here’s why it’s absolutely irresistible:
- Festive flavors that sing: The blend of ginger, cinnamon, and molasses wraps around those tart cranberries like a cozy holiday sweater—warm, comforting, and full of surprises in every bite.
- Easier than it looks: No fancy techniques here—just simple mixing and baking. (Even my cousin who once burned water managed to pull this off!)
- Moist for days: Thanks to the molasses and those juicy cranberries, this cake stays tender long after baking—if it lasts that long!
- Crowd-pleasing magic: Kids love the sweetness, adults adore the depth of flavor, and it’s always the first dessert to disappear at potlucks.
Trust me, once you make it, you’ll understand why this cake has its own fan club in my family.
Ingredients for Gingerbread Cranberry Holiday Cake
Gathering the right ingredients is half the magic for this showstopper! Here’s everything you’ll need—trust me, it’s worth measuring exactly as written for that perfect balance of spice and sweetness:
- 2 cups all-purpose flour (spooned and leveled—no packing!)
- 1 tsp baking soda (fresh is key for lift)
- 1 tsp ground ginger (the star of the show!)
- 1 tsp cinnamon (I use Ceylon for its warmth)
- 1/2 tsp cloves (just enough for depth without overpowering)
- 1/2 tsp salt (balances all those bold flavors)
- 1/2 cup unsalted butter, softened (leave it out for 30 minutes—no shortcuts!)
- 3/4 cup brown sugar (dark brown gives the best molasses notes)
- 1 large egg (room temperature blends smoother)
- 1/2 cup molasses (not blackstrap—too bitter for this cake)
- 1 cup fresh cranberries (tossed in 1 tbsp flour to prevent sinking)
- 1/2 cup hot water (helps dissolve the molasses beautifully)
See? Nothing too fancy—just good old pantry staples coming together for something extraordinary. Wait till you smell them mingling in the oven!
How to Make Gingerbread Cranberry Holiday Cake
Alright, let’s get baking! This gingerbread cranberry holiday cake comes together like a holiday miracle—just follow these simple steps and you’ll have a showstopper in no time. I’ve made this so often I could probably do it in my sleep, but I’ll walk you through every detail so yours turns out perfect on the first try!
Step 1: Prep and Mix Dry Ingredients
First things first—preheat that oven to 350°F (175°C) and grease your 9-inch cake pan. Now, grab a big bowl and whisk together all those gorgeous spices and dry ingredients. I like to sift the flour, baking soda, ginger, cinnamon, cloves, and salt together—it prevents lumps and makes sure every bite has that perfect spice balance. (Confession: I sometimes sneak an extra pinch of ginger because I love that warm kick!)
Step 2: Cream Butter and Sugar
Here’s where the magic starts! In your stand mixer or with a trusty hand mixer, beat that softened butter and brown sugar until it’s light and fluffy—about 3 minutes. Don’t rush this step! You’ll know it’s ready when the mixture looks almost like wet sand and has lightened in color. Then beat in the egg until just combined, followed by the molasses. Oh, that rich, dark molasses will make your kitchen smell like holiday heaven already!
Step 3: Combine Wet and Dry Ingredients
Now for the gentle dance of combining everything. Alternate adding the dry ingredients and hot water to the butter mixture, starting and ending with the dry ingredients. Mix just until combined after each addition—overmixing is the enemy of tender cake! The batter will be thick and luxurious. Finally, gently fold in those flour-tossed cranberries (this keeps them from sinking to the bottom).
Step 4: Bake and Cool
Pour that beautiful batter into your prepared pan and smooth the top. Bake for 35-40 minutes—your cake is done when a toothpick comes out with just a few moist crumbs (not wet batter). Let it cool in the pan for 10 minutes, then transfer to a wire rack. I know it’s tempting, but resist cutting until it’s completely cool—this keeps it from crumbling. The wait is torture, but so worth it!
Tips for the Perfect Gingerbread Cranberry Holiday Cake
After making this gingerbread cranberry holiday cake more times than I can count, I’ve picked up some invaluable tricks that’ll take your cake from good to “can I get your recipe?” levels of amazing. Here are my absolute must-know tips:
- Soak those cranberries: For extra juicy bursts of flavor, soak your fresh cranberries in orange juice for 30 minutes before folding them in. The slight citrus note plays beautifully with the spices!
- Oven thermometer check: Gingerbread is fussy about temperature—I always use an oven thermometer because my oven lies about being at 350°F. (Saved me from many dry cakes!)
- Cool completely before slicing: I know it’s hard to wait, but cutting too soon makes the cake crumble. Set a timer if you must—it’s worth it for clean slices.
- Storage secret: Keep leftover cake (ha!) covered at room temperature with a piece of bread on top—the bread gets hard while the cake stays moist for days.
These little tweaks make all the difference in creating that perfect holiday-worthy texture and flavor. Happy baking!
Serving Suggestions for Gingerbread Cranberry Holiday Cake
Oh, the fun part—serving this beauty! My favorite way? Warm slices with a dollop of freshly whipped cream that melts into all those spicy-sweet crevices. For a real showstopper, try it with vanilla bean ice cream—that hot-cold contrast is divine. And don’t forget a steaming mug of chai or spiced cider to complete the cozy holiday moment!
Storing and Reheating Gingerbread Cranberry Holiday Cake
Here’s the good news—this gingerbread cranberry holiday cake actually gets better after a day! Just cover it tightly with plastic wrap or foil at room temperature (up to 3 days). Want to freeze it? Wrap cooled slices in plastic, then foil, and freeze for up to 2 months. To reheat, pop a slice in the microwave for 15 seconds or warm in a 300°F oven for 5 minutes. Pro tip: Sprinkle a few drops of water on top before reheating to keep it moist!
Gingerbread Cranberry Holiday Cake FAQs
I’ve gotten so many questions about this gingerbread cranberry holiday cake over the years—here are the ones that pop up most often with my tried-and-true answers:
Can I use dried cranberries instead of fresh?
Absolutely! Just soak them in hot water (or orange juice for extra flavor) for 15 minutes first to plump them up. Use 3/4 cup dried since they’re more concentrated. But trust me—fresh cranberries give those wonderful tart bursts that make this cake special!
Help! My cake turned out dry—what went wrong?
Oh no! Usually this means either the oven was too hot (get that thermometer!) or the cake baked too long. Next time, start checking at 30 minutes—it’s done when moist crumbs stick to a toothpick. Also, don’t skip the hot water—it helps activate the molasses for maximum moisture.
Can I make this gingerbread cake ahead?
You bet! In fact, the flavors deepen beautifully overnight. Bake it up to 2 days before serving—just wrap tightly at room temperature. The cranberries stay perfectly juicy!
What’s the best molasses to use?
Regular “light” molasses is perfect—blackstrap is too bitter for baking. Grandma always used Grandma’s brand (how fitting!), but any grocery store molasses works. That rich, caramel-like depth is what makes the spice blend sing!
Can I add nuts to this recipe?
Of course! Fold in 1/2 cup chopped pecans or walnuts with the cranberries for extra crunch. Just toast them first to bring out their flavor—it’s heavenly with the warm spices.
Nutritional Information
Here’s the scoop on what’s in each delicious slice of our gingerbread cranberry holiday cake (because let’s be real – we’re all going to have seconds!). Keep in mind these are estimates – your exact numbers might dance a bit depending on your specific ingredients:
- Serving Size: 1 generous slice
- Calories: 320
- Sugar: 28g (those cranberries bring natural sweetness!)
- Fat: 12g
- Carbohydrates: 52g
Remember, nutritional values can vary based on your exact ingredients and slice size. But honestly? This cake is pure holiday joy – sometimes that’s the best nutrition of all!
Share Your Gingerbread Cranberry Holiday Cake Experience
Nothing makes me happier than hearing about your baking adventures with this gingerbread cranberry holiday cake! Did your family go crazy for it? Discover a genius tweak? Snap a drool-worthy photo? Drop me a comment below—I read every single one. Your stories and tips make my holiday baking even sweeter! You can also find more delicious recipes and inspiration on Pinterest.
Print
Irresistible Gingerbread Cranberry Holiday Cake in 4 Simple Steps
- Total Time: 55 minutes
- Yield: 1 cake (8 servings)
- Diet: Vegetarian
Description
A festive holiday cake combining gingerbread spices with tart cranberries for a perfect seasonal treat.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 cup fresh cranberries
- 1/2 cup hot water
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan.
- Mix flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl.
- Cream butter and brown sugar until light. Beat in egg and molasses.
- Alternate adding dry ingredients and hot water to the butter mixture.
- Fold in cranberries gently.
- Pour batter into prepared pan. Bake for 35-40 minutes.
- Cool before serving.
Notes
- For extra moisture, soak cranberries in orange juice before adding
- Dust with powdered sugar for presentation
- Store covered at room temperature for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
