Cranberry Gingerbread Cake
To make the cake begin by sifting all dry ingredients together.
In a separate bowl cream margarine and 1 cup sugar together until fluffy. Beat in egg until well blended, add buttermilk and molasses.
Gradually sift in flour mixture until blended. Fold in cranberries.
Pour into a well-greased pan. You can use an oblong cake pan or 9" x 13" baking dish. Spray well with oil/food release.
Bake in a preheated oven at 350 degrees for 50 minutes or until center is done.
While the cake is baking make the Chantilly cream. In a chilled mixing bowl pour in cold whipping cream. With electric mixer on low speed whip until very soft peaks begin to form.
Keeping mixer on low speed gradually add 1cup sugar and 1 tsp. cinnamon. You want peaks to form but you don't want the cream too stiff.
Keep refrigerated until ready to use.
Serve the cake topped with Chantilly cream.
You can also substitute blackberries or peaches for the cranberries.
Recipe provided by Regina Charboneau.
Time to prepare: 1 hour, 10 minutes.