We’ve had some pretty cold days and nothing says comfort on a cold winter day like a warm cranberry, walnut, and ginger compote baked into a cake. This recipe is easy to make but so delicious…and addictive! It’s the perfect comfort dessert that will have you sitting snuggled up on the couch with a blanket and hot tea. It will make your house smell so inviting and warm. The ginger, cloves and cinnamon make the cranberry shine and burst with flavour in this rustic chic dessert and feels like a warm hug with each bite. (I decided to double the recipe batch this time to make two cakes. But this recipe is for one cake).
If you can use fresh cranberries for this recipe, it would be ideal. If not, frozen cranberries can be used.
Let’s start baking!
For the cranberry topping:
- 2 cups (500 ml) fresh or frozen cranberries (thawed)
- 1/2 cup organic raw cane sugar (you can use coconut sugar if desired)
- 1/2 cup (175 ml) walnuts or almond, roughly chopped
- 1/4 cup (50 ml) or more chopped candied ginger (Thai or Fuji), all sugar coating rinsed off and patted dry.
- 1/2 tsp. (2 ml) ground cinnamon
- 1/4 tsp (1 ml) ground cloves
Directions:
Preheat the oven to 350°F (180°C). Grease or butter an 8-inch (1.2 L) round or square cake pan.
Combine all the ingredients in a medium-sized mixing bowl.
Spoon the mixture into the prepared pan and set aside.
For the cake:
- 1 cup (250 ml) organic unbleached all-purpose flour (or spelt)
- 1 cup (250 ml) organic raw cane sugar (or coconut sugar)
- 1/4 cup (50 ml) butter, melted
- 1/4 cup (50 ml) melted/liquefied organic coconut oil
- 2 large organic eggs, at room temperature
- 1 tsp. (5 ml) pure vanilla extract
Directions:
Combine all the ingredients in a large mixing bowl and beat at medium speed with an electric mixer for 2 minutes. It will look smooth.
Spoon the batter evenly over the cranberry mixture.
Bake at 350°F for 45 minutes or until a tester inserted in the center comes out clean.
Cool for 5 minutes to set before inverting.
Invert onto a serving platter. Serve warm or at room temperature.
Enjoy! Be prepared to make more because I guarantee it won’t last long 😉
* Photos Courtesy of Alternative Natural Healthcare Services Inc. Please do not use without permission.
Recipe (without photos)
For the cranberry topping:
- 2 cups (500 ml) fresh or frozen cranberries (thawed)
- 1/2 cup organic raw cane sugar (you can use coconut sugar if desired)
- 1/2 cup (175 ml) walnuts or almond, roughly chopped
- 1/4 cup (50 ml) or more chopped candied ginger (Thai or Fuji), all sugar coating rinsed off and patted dry.
- 1/2 tsp. (2 ml) ground cinnamon
- 1/4 tsp (1 ml) ground cloves
Directions:
Preheat the oven to 350°F (180°C). Grease or butter an 8-inch (1.2 L) round or square cake pan. Combine all the ingredients in a medium-sized mixing bowl. Spoon the mixture into the prepared pan and set aside.
For the cake:
- 1 cup (250 ml) organic unbleached all-purpose flour (or spelt)
- 1 cup (250 ml) organic raw cane sugar (or coconut sugar)
- 1/4 cup (50 ml) butter, melted
- 1/4 cup (50 ml) melted/liquefied organic coconut oil
- 2 large organic eggs, at room temperature
- 1 tsp. (5 ml) pure vanilla extract
Directions:
Combine all the ingredients in a large mixing bowl and beat at medium speed with an electric mixer for 2 minutes until smooth. Spoon the batter evenly over the cranberry mixture. Bake at 350°F for 45 minutes or until a tester inserted in the center comes out clean. Cool for 5 minutes and invert onto a serving platter. Serve warm or at room temperature.
Alternative Natural Healthcare Services Inc. 