Flaming Cranberry Molasses Cake Recipe

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Flaming Cranberry Molasses Cake

From Dorothy McNett's recipes at www.dorothymcnett.com. You do not need to flame this, but some people love to serve a flaming dessert for the holidays. Make sure the table is cleared of any flamable decorations, etc.

2 1/4 cups all purpose unbleached flour
1 teaspoon baking soda
1/2 teaspoon sea salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 cup warm apple juice or water or tea...
1/2 cup unsalted butter, softened
2 tablespoons raw sugar
1 egg
1 cup molasses or sorghum
1 cup dried cranberries

1/2 cup mascarpone cheese (or whipped cream)
1/3 cup freshly opened brandy or whiskey

Preheat oven to 325 degrees. Lightly oil or butter a 9 inch baking pan. Set aside. Warm the apple juice or water 1 minute in microwave. Set aside. In a bowl, whisk together the flour, soda, salt, ginger and cinnamon to blend well. Set aside. In batter bowl, using a whisk or a hand beater, beat together the softened butter, sugar, egg, and molasses until fluffy. Add the cranberries. Stir the flour mixture into the batter along with the warm juice. When well blended, pour into baking pan. Bake 45-50 minutes. Cool. Invert cake onto a heat resistant plate or platter. When ready to serve, spread a thin layer of mascarpone or whipped cream over the cake. With a spoon, dollop some of the cream, making small indentations to hold the brandy. Heat the brandy in 2 cup glass measuring cup in the microwave for about 30 seconds. Pour the warmed brandy into the indentations and quickly ignite. (or ignite the brandy while still in the measuring cup and then very carefully pour over the cake.) When flames have gone out, slice and serve! Enjoy!

Recipe created 2013-12-17.

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