Description
A festive wreath-shaped bread incorporating warm ginger spice and tart raspberries, perfect for holiday occasions.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup molasses
- 1 tablespoon grated fresh ginger (or 1–2 teaspoons ground ginger)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1 1/2 cups fresh raspberries
- 1/3 cup finely chopped crystallized ginger
- 1/2 cup raspberry puree (for glaze)
- 3/4 cup powdered sugar (for glaze)
- 1 teaspoon lemon juice (for glaze)
Instructions
- Cream together the butter and sugar in a bowl.
- Beat in the eggs, molasses, grated ginger, and vanilla.
- Alternate adding the flour, baking powder, baking soda, and salt with the buttermilk until just combined.
- Gently fold in the fresh raspberries and crystallized ginger.
- Transfer the batter to a well-greased 9-inch tube or bundt pan, smoothing the top.
- Bake at 350°F (175°C) for 50–60 minutes, until a tester comes out clean.
- Cool the pan for 15 minutes before inverting onto a rack.
- Brush with strained raspberry glaze made from combining raspberry puree, powdered sugar, and lemon juice.
- Arrange additional raspberries on top before serving.
Notes
For a clearer glaze, strain raspberry puree through a fine mesh to remove seeds; warm slightly to help dissolve powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American