INGREDIENTS
for the cake
2 ½ Cups all-purpose flour
2 Tbsp. gingerbread spice
½ tsp. salt
¼ tsp. baking soda
1 tsp. baking powder
12 Tbsp. butter, unsalted, room temperature
1 ½ Cups dark brown sugar, packed
2 large eggs, room temperature
½ Cup molasses
1 Cup water
for the glaze
1/3 Cup rum
½ tsp. gingerbread spice
¾ Cup sugar
for the frosting
1 Cup powdered sugar
1-2 Tbsp. whole milk, plus more if needed
1 Tbsp. maple syrup
sanding sugar, optional garnish
for the sugared cranberries
½ Cup water
1 ½ Cups fine sugar, divided
3 Cups fresh cranberries
METHOD
Preheat oven to 350º. Grease Bundt pan (10-12 cup). Combine flour, gingerbread spice, salt, baking soda, and baking powder in a large bowl, set aside.
In a separate large bowl, beat butter and sugar until light and fluffy. Add one egg at a time, mixing well and scraping the bowl between each. Add molasses, stir to combine.
Add flour mixture to the wet mixture in 3-4 increments, alternating with water, begin and end with flour. Mix until creamy.
Add batter to pan and level the top. Bake 50-60 minutes or until tester comes out clean.
Prepare glaze and frosting while cake is in the oven. For glaze, combine rum, gingerbread spice, and sugar. Set aside. For frosting, combine ingredients in small bowl, stirring to combine. For sugared cranberries, combine ½ cup water and ½ cup sugar in a saucepan. Boil and let simmer on low for 3 minutes. Add cranberries, stir to coat for 1 minute. Remove with slotted spoon, place on parchment or cooling rack, let dry for 1 hour. Roll cranberries in batches in remaining sugar to coat. Use berries within 3-4 hours.
Remove cake from the oven, let cool for 10 minutes then turn it out onto a cooling rack. Brush cake with glaze, let cool completely. Once cooled, pour frosting over top, garnish with sugared cranberries and sanding sugar if desired.
