Cranberry gingerbread

Yield: 12 Servings

Measure Ingredient
\N \N 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 \N 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

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.

Similar recipes