This gingerbread cake is soft, moist and redolently spiced. Perfect for the unfussy parts of holiday gatherings, like tree trimming or wrapping. You'll love this gingerbread snack cake because it's a manageable size.
Preheat the oven to 350°. Spray an 8 x 8" glass baking dish with vegetable spray. Cut a piece of parchment to fit the bottom of the pan and insert it. Spray the parchment with vegetable spray and set aside.
In a large bowl, combine the brown sugar, molasses, maple syrup, melted butter, vegetable oil and egg. Use a hand mixer to blend until very smooth.
Add the ground ginger, cinnamon, allspice, cloves, salt, baking soda and flour. Whisk until just combined.
Carefully stir in the boiling water... go slowly at first so it doesn't splash out of the bowl. Mix until batter is smooth.
Add the cranberries and gently stir them into the batter. Transfer the gingerbread mix to the prepared baking dish and bake for 30 minutes or until a toothpick comes out clean.
Notes
Store leftovers covered with plastic wrap on the kitchen counter. It should last 2-3 days.