Cranberry gingerbread
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| From Joan's kitchen | ||
| 3 | cups | Flour |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Ground ginger |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Cloves |
| 1 | Lg egg | |
| 1 | cup | Dark molasses |
| ⅔ | cup | Milk |
| ⅓ | cup | Butter or margarine melted |
| 1 | cup | Coarse chopped cranberries |
| 1 | tablespoon | Grated orange peel |
Directions
Mix flour, baking powder, soda, spice and salt in a large bowl.Beat egg with molasses, milk and butter to blend well.Add to flour mixture and stir well to blend.Mix cranberries, sugar and peel in small bowl.
Add half of this to flour mixture.Scrape batter into greased 9 x 13 pan.Spoon remaining cranberry mixture over top. bake 350 for 40 minutes or tested done. cool in pan on rack. may be frozen.