Gingerbread Loaf Cake with Brandy-Soaked Cherries and Cream Cheese Glaze
Ingredients
Brandy Soaked Cherries
- 1/2 cup finely chopped dried cherries
- 1/2 cup brandy
- 1/3 cup water
- 1 tablespoon granulated sugar
Gingerbread Loaf Cake
- 1 1/2 cups flour
- 1 teaspoon cinnamon
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter at room temperature
- 3/4 cup packed brown sugar
- 1 large egg at room temperature
- 3 tablespoons molasses
- 1 teaspoon vanilla extract
- 1/2 cup milk room temperature
- 3- inch piece of fresh ginger finely grated
- Brandy-soaked cherries
Cream Cheese Glaze + Fruit Garnish
- 1 cup powdered sugar sifted
- 2/3 cup cream cheese at room temperature
- 1/4 cup milk at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup fresh raspberries
- 1/4 cup pomegranate jewels
Instructions
Brandy Soaked Cherries
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Bring the chopped dried cherries, brandy, water, and sugar to a boil in a small saucepan over medium heat. Reduce the heat to low and simmer until the liquid is absorbed by the cherry pieces/evaporated from the pan, stirring every 5 minutes or so. Remove from heat and set aside to cool to room temperature.
Gingerbread Loaf Cake
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Preheat the oven to 350 degrees Fahrenheit. Grease and lightly flour a small 6-cup capacity loaf or bundt pan (if you have nut flour (i.e. almond, hazelnut, etc) handy, use this to lightly flour the pan—it helps prevent sticking even better than gluten-based flour). Set it aside.
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In a medium-sized bowl, mix together the flour, cinnamon, baking powder, baking soda, nutmeg, cloves, allspice, and salt until combined. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar at medium-low speed until smooth and fluffy, about 1 to 2 minutes. Add the egg and mix until combined. Add the molasses and vanilla extract and mix until smooth, stopping to scrape down the sides of the bowl as-needed.
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Reduce the mixer's speed to low, and alternate between adding the flour mixture and the milk in four increments until the flour is *just* incorporated. Fold in the grated ginger and the brandy-soaked cherries until evenly distributed through the thick batter. If you're using a decorative molded loaf or bundt pan, spoon in the batter to prevent air bubbles from forming within the edges of the mold. If you're using a regular loaf pan, just dump the batter in there like normal. Smooth the surface with a spatula, and place the pan in the oven.
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Bake until a toothpick inserted into the center of the cake comes out clean, about 40 to 45 minutes. Remove from the oven and allow to cool for 10 minutes before removing the cake from the mold and allowing it to cool completely on a wire rack.
Cream Cheese Glaze + Fruit Garnish
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In the bowl of a stand mixer fitted with the paddle attachment, mix together the powdered sugar and cream cheese at low speed until smooth, stopping to scrape down the sides of the bowl as-needed. Add the milk and vanilla and mix until a smooth glaze forms. Drizzle the cake with the glaze, and top with the fresh raspberries and pomegranate jewels. For an extra-wintery look, you can dust the raspberries with powdered sugar before placing them on top of the cake. Serve and enjoy!