My grandson and I wanted a cooking project for our thanksgiving weekend so we decided to make an easy cake to snack on that was part ginger bread and part fruitcake. It also had to be nut-free and gluten-free. We were going to make a drizzle with cream cheese, confectioners sugar and orange juice and zest but it was eaten too fast! It is really good with tea and awesome for breakfast. —Carolpdance
Dark brown sugar
1 1/4 cups
Gluten-free flour (I use King Arthur measure for measure)
1 1/2 teaspoons
Grated fresh ginger
Candied ginger chopped
Dried cherries chopped
Dried apricots chopped
In This Recipe
Preheat oven to 350 degrees.
Place butter in large mixing bowl and melt in microwave.
Add brown sugar, molasses, sour cream, buttermilk and eggs and whisk until smooth.
Add baking powder, baking soda, salt, dried and fresh ginger and xanthan gum and mix well.
Add flour and mix until there are no lumps.
Mix in candied ginger, dried cherries and apricots.
Spray 8” square pan with cooking spray, spread batter into pan, and bake for approximately 30 minutes or until a toothpick comes out dry.