Ginger fruitcake snacking cake

December  1, 2020
0 Ratings
  • Prep time 30 minutes
  • Cook time 30 minutes
  • Serves 9-12
Author Notes

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

What You'll Need
  • 5 tablespoons Butter
  • 1/2 cup Dark brown sugar
  • 1 tablespoon Molasses
  • 1/4 cup Sour cream
  • 1/4 cup Buttermilk
  • 2 Large eggs
  • 1 1/4 cups Gluten-free flour (I use King Arthur measure for measure)
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Xanthan gum
  • 1 teaspoon Dried ginger
  • 1 tablespoon Grated fresh ginger
  • 1/3 cup Candied ginger chopped
  • 1/3 cup Dried cherries chopped
  • 1/3 cup Dried apricots chopped
  1. Preheat oven to 350 degrees.
  2. Place butter in large mixing bowl and melt in microwave.
  3. Add brown sugar, molasses, sour cream, buttermilk and eggs and whisk until smooth.
  4. Add baking powder, baking soda, salt, dried and fresh ginger and xanthan gum and mix well.
  5. Add flour and mix until there are no lumps.
  6. Mix in candied ginger, dried cherries and apricots.
  7. Spray 8” square pan with cooking spray, spread batter into pan, and bake for approximately 30 minutes or until a toothpick comes out dry.
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