To jazz up gingerbread cake, can I just plop some cranberries in there? I have a tried and true recipe that is quite liquidy. Or do I need to look up a tested recipe? I can glaze with lemon once it is cooled. Should I do my usual 9x13 pan, or would it be more interested in this Nordic Ware baby angel/bundt pan I found? The party is for 25, there are 2 other desserts (including AntoniaJames's winning recipe on food52.com, but it is too small to take alone.)
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)