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.)
Just one ingredient will save yours from clumping (and tastes darn heavenly, too).
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