There’s no other holiday dessert that carries quite the timeless essence as gingerbread, whether it be cakes or cookies. Dating back to the 15th century, gingerbread recipes have evolved throughout the years, but they still possess a classic, symbolic nature to them that we felt we should pay proper tribute to.
Our Gingerbread Bundt Cake with Sugared Cranberries is a delightful way to indulge in a holiday dessert while celebrating this dessert’s presence throughout the ages. Made with Lifeway Kefir in the batter and icing, this recipe is our way of sharing the benefits and versatility of our kefir with you in a dessert everyone will adore.
Our gingerbread cake recipe features the warm and cozy notes of ginger, the unbeatable, creamy mouthfeel of our kefir, and the delicious, tart tang of cranberries that delights with every bite. With a range of tastes and textures that bounce back and forth between sweet to spicy, tart to toasty, and creamy to comforting, each slice of this cake showcases the stunning colors of the ingredients and the perfect balance of flavors.
Since the cake’s icing is made with our kefir, it contains live probiotics and has a soft richness to it that’s fresher than store-bought varieties. Inside the cake, our kefir keeps the batter moist and tender, while our homemade kefir butter we use in this recipe (made with our kefir!) elevates it with a wonderful richness that can’t be beat.
So without further ado, let us introduce you to our homemade Gingerbread Bundt Cake with Sugared Cranberries. Save the recipe, head to the store to get some Lifeway Kefir, and bake this up for a holiday dessert you’ll come back to year after year!
The Benefits of Cultured Dairy for Better Health:
Research continues to show the importance of eating healthy foods, including cultured dairy such as kefir, for optimal digestion and gut health, a strong immune system, and to support the microbiome. Fermented foods like kefir hold important value in this line of research due to the link between the gut-brain axis and overall health. Specifically, kefir has been shown to help diversify the microbiome, improve digestion, reduce inflammation, support healthier blood sugar levels, and improve satiety since the bioavailable protein it contains triggers the release of GLP-1.
Lifeway Kefir is packed with a variety of vital nutrients important for overall health, including bone and muscle health; these include vitamin D3, K, calcium, and vitamin B12. Along with our probiotic-rich kefir, Lifeway also offers artisan-made Farmer Cheese,a creamy, high-protein cheese made with live and active cultures to support healthy muscles and a healthy microbiome. Lifeway Farmer Cheese is easy to spread, free of gums and thickeners, and contains no added salt or sugar for optimal health benefits.
Prep Time: 1 hour Servings: 16 slices
Ingredients
For the Cake:
- 2 ¾ cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tbsp. ground ginger
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground allspice
- 1 3/4 cups packed dark brown sugar or coconut sugar
- 3/4 cup Lifeway Kefir Butter*
- 3/4 cup organic unsulfured molasses
- 3 large eggs, room temperature
- 1 cup Lowfat Plain Kefir
For the Sugared Cranberries:
- 1 cup organic cane sugar, divided
- ½ cup water
- 6 ounces fresh cranberries (about 1/2 a bag)
For the Icing:
- 3 cups powdered sugar
- 3-6 tbsp Plain, Low-Fat Lifeway Kefir
Directions
- To make the sugared cranberries, combine 1/4 cup organic cane sugar and water in a saucepan over medium heat. Stir until sugar is dissolved, about 3 minutes. Add cranberries to the pan and stir until fully coated. Use a slotted spoon to transfer cranberries to a wire rack to dry for 1 hour. Once dry and sticky, roll cranberries in remaining sugar. Set aside and let dry for another hour.
- Preheat your oven to 350° F. Grease and flour a 10-cup bundt cake pan. Set aside.
- In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, allspice and nutmeg. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat butter and brown sugar (or coconut sugar) until light and fluffy, about 3 minutes. Add molasses and mix until combined. Add eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl as necessary.
- Alternate adding flour mixture and kefir to the bowl. Add a third of the flour mixture and mix just until combined. Add half of the kefir and mix just until combined. Repeat again, then end with remaining flour mixture.
- Transfer batter to prepared pan. Tap the pan on the countertop to remove any bubbles. Bake cake for 40 to 50 minutes or until a toothpick inserted in the center comes out mostly clean. Let the cake cool in the pan for 10 minutes before inverting it on a wire rack to cool completely.
- For the icing, whisk powdered sugar with Lifeway Kefir, starting with 3 tablespoons of kefir, and adding more to thin out if necessary. You want the icing to be thin enough to drizzle, but thick enough to stay on top of your cake. Depending on the brand of powdered sugar you use, the amount of kefir you need may change. Mix until the desired consistency is reached.
- Drizzle frosting on cake and garnish with sugared cranberries. Slice and serve.
