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Cranberry, Pistachio & Ginger Blondie Cake

Whew.  Glad that’s over.  Halloween we mean.  Not that we don’t love Halloween.  Well, wait, we don’t love Halloween. 

We love the candy.  And we love the pumpkin.  And we love the general harvest-y season that leads up to Halloween.  But Halloween?  Yeah, we’re a little “meh” on that.

Costumes, zombies, parades that might barricade innocent New York residents in their apartments for fear of being trampled by the hoards of decked out (and maybe not totally sober) adults marching towards 6th Avenue to then walk up 6th Avenue to then…um…to then…wait...what do they do in that parade?? 

Like we said, not quite our thing.

We’d rather bake.  Wouldn’t you?  Sure you would! 

And now, NOW that the holiday that shall not be named has passed, we can fall full-on into it’s-almost-Thanksgiving-which-means-it’s-almost-Christmas-hurrah-yay-weeeeee baking.

Catch all that?  Good.

So here is a quick and easy (seriously easy, we were drained just from watching all those Snooki costumes march past us) festive-y, holiday-ish recipe. 

They’re blondies.  Well blondies in a cake pan.  Blondie cake?  Yes blondie cake!  With cranberries (festive!) and pistachios (festive-er!) and ginger (festive-ist!). 

And FYI, fruit, nuts and ginger in any desert automatically make it acceptable breakfast food.  Just sharing.

Oooh and please, please make it in a cake pan.  We can’t force you to, but please, do it for us. 

Because then you get to slice blondie cake triangles, which are toooootally bigger than blondie cake squares.  And then everyone wins right?  Right.

Cranberry, Pistachio & Ginger Blondie Cake
Adapted from Martha Stewart

Print Recipe

9 tablespoons unsalted butter, softened, plus more for pan
1 2/3 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3/4 cup dried cranberries
3/4 cup shelled pistachios
1/4 cup candied ginger, coarsely chopped

Preheat oven to 325 degrees. Line the bottom of a 9 inch springform pan with parchment.  Butter parchment and sides of cake pan generously.

Combine flour, baking powder, and salt in a bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs and vanilla and blend to combine. Reduce speed to low and add in the flour mixture until fully incorporated. Stir in cranberries, pistachios, and candied ginger.

Pour batter into cake pan. Bake 45-50 minutes, until a toothpick inserted into center comes out clean.  Allow to cool in pan on a wire rack for 15 minutes, then lift out of pan and allow to cool completely.  Can be stored at room temperature for 3 days.

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Reader Comments (17)

I LOVE cranberries and pistachios together. Delicious!

November 3, 2010 | Unregistered Commenterbrandi

Wow. looks delicious and perfect for fall.

November 3, 2010 | Unregistered CommenterLora

Oh this looks awesome. I love candied ginger! And cranberries and pistachios sound like they would be great with that flavor. YUM!

November 3, 2010 | Unregistered CommenterCupcakes & Dreams

yum i love blondie cakes! way to innovate!

November 3, 2010 | Unregistered CommenterLimeCake

Ok, please don't kick my off your blog and take out a restraining order against me visiting your awesome site but could you tell me about candied ginger? Is it something packaged and found in the grocery store? candy store?

November 3, 2010 | Unregistered Commenterannesta

Hi Annesta! We can find candied ginger in the baking aisle at our grocery store, but we know that not all places might stock this delicious stuff. You might try a specialty food store, or even William Sonoma. And you can definitely get it online! Check out if you can't find it in a shop near you!

November 3, 2010 | Registered CommenterBlue Eyed Bakers

Yeah, not a HUGE fan of the scary costumes and out of control partying part of Halloween either. :) But, this blondie cake is GORGEOUS with all those colors!

Hi. What a beautiful cake. Just a note, McCormick-Schilling makes a bottle of candied ginger. If your store carries their spices they just might stock the ginger in the spice aisle.

This is one my to-make list.

November 4, 2010 | Unregistered CommenterBonnie

ohhh a blondie cake? fabulous! i love the cranberry, pistachio and ginger combo!

November 4, 2010 | Unregistered Commenterthe blissful baker

oh PERFECT! I have lots of pistachios that I've been dying to bake with...just need to find myself some candied ginger! You guys have the greatest recipes :)

November 4, 2010 | Unregistered Commenternatalie (the sweets life)

I love your blog! Came here by way of Annechovie and saw a re-post of your from Deb at Dumbwit Teller! Good recipes, and fun way of writing! I'll be baaaaaack!

November 4, 2010 | Unregistered CommenterRenae

Looks wonderful.. I'd love to have a slice for breakfast.. definitely beats the bowl of cereal I just had! Not to mention all the delicious fall flavors nestled in this cake! I'm going to have to give this a go!

November 5, 2010 | Unregistered CommenterEvan @swEEts

I am feeling so festive already! And since fruits and nuts, are totally breakfast materials. I shall be having this festive breakfast to welcome the double festivitiies!

November 5, 2010 | Unregistered CommenterCrustaBakes

Just, beautiful. Such a nice combo, and I love anything with pistachio!

November 7, 2010 | Unregistered CommenterHeather

Mmmm, love pistachio, this looks wonderful.

November 7, 2010 | Unregistered CommenterAnna Johnston

LOL! Love your logic. That 'cake' looks amazing!

this looks really beautiful:) thank you for sharing this.

November 11, 2010 | Unregistered Commenterblackbookkitchendiaries

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