Not your Grandma’s fruitcake, this rich, dark confection is absolutely delicious. It makes a wonderful, lighter textured alternative to the season’s perennial cake, not to mention it’s a lot less work. Another plus is that unlike fruitcake, our Molasses Cranberry Cake doesn’t need to be topped up with alcohol to make it taste good. It stands alone.
- Preheat the oven to 350 degrees. Butter and flour a 9-inch spring form pan. Set aside.
- In a large bowl, whisk together the flours, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and allspice. Set aside.
- In another bowl. Lightly whisk together the milk, vinegar, molasses, brown sugar, eggs, grated ginger, and melted butter.
- Add the wet ingredients to the dry ingredients. Stir with a wooden spoon until just combined, then fold in the chopped dates and cranberries.
- Pour into the prepared cake pan and bake for 30-35 minutes until a toothpick comes out clean. Let cool completely before removing from pan.
- ½ cup whole wheat pastry flour
- ½ cup plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoons salt
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 5 tablespoons milk
- ½ teaspoon cider vinegar
- ½ cup plus 2 tablespoons molasses
- ⅓ cup brown sugar
- 2 large eggs
- 1 teaspoon freshly ground ginger
- ¼ cup butter, melted
- ½ cup chopped dates (optional)
- 1½ cup fresh or frozen cranberries