Gingerbread Bundt Cake with Sugared Cranberries and Cream Cheese Frosting

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subheading: Sugared Cranberries:

1 cup (220 g) sugar, divided

½ cup (120 mL) water

6 ounces fresh cranberries

subheading: Gingerbread Cake:

2 ¾ cups (345 g) all purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 Tablespoon ground ginger

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground cloves or allspice

1 ¼ cups (250 g) packed dark brown sugar

¾ cup (170 g) unsalted butter, room temperature

¾ cup (180 mL) unsulfered molasses

3 large eggs, room temperature

1 cup (240 mL) buttermilk, room temperature

subheading: Cream cheese frosting:

½ cup (113 or 4 oz) cream cheese, room temperature

1 Tablespoon butter, room temperature

1 teaspoon pure vanilla extract

1 cup confectioners’ sugar

1 to 2 Tablespoons milk, if necessary for consistency

Directions at ifyougiveablondeakitchen.com

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