Recipe for Cranberry Gingerbread with Brown Sugar Whipped Cream 
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Yield:
1 servings
Ingredients:
Amount Ingredient
GINGERBREAD ----------------
3 cup All purpose flour
1/2 tsp Baking powder
1/2 tsp Ground cinnamon
1/2 tsp Ground ginger
3/4 tsp Baking soda
3/4 tsp Salt
3/4 tsp Ground allspice
1/4 tsp Ground cloves
3/4 cup Unsalted butter, room temperature (1 1/2 sticks)
3/4 cup Firmly packed dark brown sugar
2 lrg Eggs
1 cup Plus 2 tablespoons unsulfured light molasses
1 cup Plus 2 tablespoons buttermilk
1/2 cup Cranberries, coarsely chopped in processor
1/3 cup Chopped crystalized ginger
----------------- BROWN SUGAR CREAM ----------------
1 cup Chilled whipping cream
1/3 cup Chilled sour cream
1/3 cup Packed dark brown sugar
1/2 tsp Vanilla extract
Instructions:
Instructions: For gingerbread:
Preheat ovven to 350F. Grease 13x9x2-inch galss baking dish; dust with flour.

Sift first eight ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light and fluffy. Add sugar and beat until fluffy. Beat in eggs 1 at a time. Beat in molasses. Mix in dry ingredients alternately with buttermilk, beginning and wndying with dry ingredients. Fold in cranberries and crystallized ginger.

Spread batter in prepare pan. Bake until springy to touch, about 50 minutes. Cool cake in pan on rack. Serve warm or at room temperature with brown sugar cream and a sprinkling of cinnamon.

For brown sugar ceam:
Combine all ingredients in large bowl. Beat until peaks form. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Serves 12.

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