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Honey and Dried Cranberry Gingerbread Recipe

2 1/2 C. flour

1/2 C. sugar

1 t. each: baking powder, baking soda, ground ginger

1/2 t. each: salt, ground cinnamon

1/2 t. ground mace or nutmeg

1/8 t. ground cloves

2 beaten eggs

3/4 C. honey

1/2 C. buttermilk

1 stick (1/2 C.) butter or 1/2 C. shortening, melted and cooled

1/2 C. dried cranberries, coarsely chopped

Whipped cream, optional

Heat oven to 350 F.

Combine flour, sugar, baking powder, baking soda, ginger, salt, cinnamon, mace and cloves in large bowl.

Combine eggs, honey, buttermilk and melted butter in medium bowl. Stir buttermilk mixture into flour mixture, stirring just until combined. Fold in cranberries.

Spread batter into greased and floured 13 x 9-inch pan.

Bake until wood toothpick inserted near center comes out clean, about 35 minutes. Cool 20-30 minutes on wire rack. Serve warm with whipped cream, if desired.

     

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