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.)
Recommended by Food52
I would add some chopped crystallized ginger and maybe the dried cranberries too, to give the cake a pretty jeweled effect. And some boozy whipped cream to plop on top!