Cranberry Gingerbread With Brown Sugar Whipped Cream

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		November 19	1	Servings

INGREDIENTS

3	c	All purpose flour
1 1/2	t	Baking powder
1 1/2	t	Ground cinnamon
1 1/2	t	Ground ginger
3/4	t	Baking soda
3/4	t	Salt
3/4	t	Ground allspice
1/4	t	Ground cloves
3/4	c	Unsalted butter, room
		temperature 1
		1/2 sticks
3/4	c	Firmly packed dark brown
		sugar
2		Eggs
1	c	Plus 2 tablespoons
		unsulfured light
		molasses
1	c	Plus 2 tablespoons
		buttermilk
2 1/2	c	Cranberries, coarsely
		chopped in
		processor
1/3	c	Chopped crystalized ginger
1	c	Chilled whipping cream
1/3	c	Chilled sour cream
1/3	c	Packed dark brown sugar
1 1/2	t	Vanilla extract
		Additional ground cinnamon

INSTRUCTIONS

For gingerbread:  Preheat ovven to 350F. Grease 13x9x2-inch galss
baking dish; dust with  flour.  Sift first eight ingredients into
medium bowl. Using electric mixer,  beat butter in large bowl until
light and fluffy. Add sugar and beat  until fluffy. Beat in eggs 1 at a
time. Beat in molasses. Mix in dry  ingredients alternately with
buttermilk, beginning and wndying with  dry ingredients. Fold in
cranberries and crystallized ginger.  Spread batter in prepare pan.
Bake until springy to touch, about 50  minutes. Cool cake in pan on
rack. Serve warm or at room temperature  with brown sugar cream and a
sprinkling of cinnamon.  For brown sugar ceam:  Combine all ingredients
in large bowl. Beat until peaks form. (Can be  prepared 4 hours ahead.
Cover and refrigerate.)  Serves 12.  Bon Appetit November 1994
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 14703 Calories From Fat: 3404 Total Fat: 387.8g Cholesterol: 1594mg Sodium: 17435.6mg Potassium: 21099.7mg Carbohydrates: 2354g Fiber: 118.1g Sugar: 826.2g Protein: 474.2g