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Holiday Gingerbread Spice Cake with Eggnog Frosting & Sugared Cranberries

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If you are looking for a simple (but still show-stopping) dessert centerpiece for your holiday table, then look no further!

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My Holiday Gingerbread Spice Cake with Eggnog Frosting & Sugared Cranberries has all the cozy flavors and pizazz of a layer cake without a lot of fuss.

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With just a single layer, this flavor-packed beauty is not only easier to frost than a traditional layer cake, but it is also easier to share within a smaller group of people.

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I’m a huge fan of the fact that the individual elements of this cheerful dessert can be made in steps, well ahead of time.

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The spice cake can be made and frozen up to a month in advance; the eggnog buttercream will easily last a week in the fridge; and the sugared cranberries will last for 2-3 days.

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And what’s more, this Christmas cake with cranberries is a jolly good alternative to the more technically challenging Yule Log.

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Moist gingerbread cake is coated in a pillowy cloud of eggnog buttercream (spiked with rum, of course) for a doubly spiced confection.

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The sugared cranberries not only provide that stunning pop of Christmas crimson but also provide a welcome juicy-tart contrast to the rich spice cake.

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Get the entire recipe by clicking the link below!