Sticky Cranberry Gingerbread

Confused is the weather this time of year. One day it is cold with deep dark clouds and morning fog. Next, there is not a cloud in the sky; the wind is blowing and it is chilly enough for a sweater. The sun is setting much earlier too. Even though the light in the day is becoming shorter there is still the same amount of hours in a day. So why do I feel rushed? Makes no sense.

Now this little gingerbread does make sense. As it bakes the cranberries will sink to the bottom of the pan creating a caramelized chewy goodness. The texture is cake like and sticky and has all the spices of fall. The house will smell of cinnamon and molasses. The first night I served this cake with a scoop of ice cream. The next morning plain with a cup of coffee.

This recipe has been adapted from Melissa Clark's cookbook, "Cook This Now".

Ingredients:

1 cup dried cranberries
1/4 cup sugar
1/4 cup water
1 stick unsalted butter
2/3 cup dark brown sugar
1/2 cup whole milk
1/2 cup molasses
1/4 cup maple syrup
1 1/2 cups all-purpose flour
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon fresh ground black pepper
2 large eggs, slightly beaten

To prepare:

Preheat oven to 350F. Grease 9 inch square baking pan, then line pan with parchment paper.

In a small saucepan on medium heat; combine cranberries, sugar and water. Stir until sugar is combined and the cranberries become soft and the water syrupy, about 20 minutes stirring often.

In a separate saucepan, stir together the butter, brown sugar, milk, molasses and maple syrup over medium heat. Bring it to a slight simmer and then remove it from the heat. Do not let it come to a boil. (Mixture could curdle)

In a large bowl, sift the flour, ginger, cinnamon, baking powder, salt, baking soda, and black pepper. Beat in the butter molasses mixture and then the eggs.

Scoop batter into prepared pan. Then spoon cranberries into the batter in a swirly design and then drag a knife through the batter in the same pattern to incorporate. Bake approx 40 to 50 minutes, until the top is firm and a toothpick inserted in the middle comes out clean. Transfer to wire rack and let cool.