This festive Cranberry Gingerbread Cake is topped with fresh, sweetened whipped cream and garnished with “snow-capped” rosemary trees. I made it as the grand finale to our family dinner on Christmas Eve. With a steaming cups of hot coffee, the cake was devoured. Moist and packed with gingerbread flavor, make this dessert for a showstopping holiday treat.
Some Kinda Good Cranberry Gingerbread Cake
- 1 Box Gingerbread Cake Mix, such as Betty Crocker
- 1 Tablespoon of pure vanilla extract
- 1 1/4 cups whole milk
- 1 egg, lightly beaten
For the topping:
- 1 cup heavy whipping cream
- 3 tablespoons confectioners sugar, plus more for dusting trees
- 1 teaspoon of pure vanilla extract
- 3 stems of fresh rosemary
- Fresh cranberries for decorating
Preheat the oven to 350 degrees. Grease and flour one 9-inch round cake pan. Combine cake mix, vanilla, milk and egg until well incorporated. Pour cake mix into pan and drop on the counter to expel any air bubbles. Bake for 30 – 35 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool completely before topping.
Meanwhile, whip cold cream until fluffy, about 3 minutes. Add sugar and vanilla until combined. Rinse rosemary, and while wet, dust with confectioner’s sugar. Top cake with whipped cream, spreading just until the top is covered. Decorate with cranberries around the border and in the center, and top with “snow-capped” rosemary trees.
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Georgia native Rebekah Faulk Lingenfelser is a culinary TV personality, author and food enthusiast. Featured on Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and blogger at SomeKindaGood.com, your one stop shop for Southern coastal cuisine, locally sourced and in-season. Pull up a chair for cooking and entertaining tips, and easy-to-execute, flavorful recipes to share around the family table. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.