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.
1. Preheat the oven to 350 degrees. Butter and flour a 9-inch spring form pan. Set aside.
2. In a large bowl, whisk together the flours, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and allspice. Set aside.
3. In another bowl. Lightly whisk together the milk, vinegar, molasses, brown sugar, eggs, grated ginger, and melted butter.
4. Add the wet ingredients to the dry ingredients. Stir with a wooden spoon until just combined, then fold in the chopped dates and cranberries.
5. 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