There is nothing more satisfying than cranberries simmering on the stove. Holiday or not! Nothing tastes better than dressing them over a rich and tender spice cake. And, nothing was more fun than making this recipe with Chef Debbie Lee. Serve as suggested as a mouth watering dessert or have a toasted slice for breakfast slathered in grass fed butter. 

Spice Cake w/ Creme Fraiche and Ginger Lime Cranberry Chutney

Serves: 8

For the Cake:
2.5 cups Bob Mills All Purpose 1 to 1 Baking Flour
1.5 cups Stir
3 eggs, Organic or Cage Free
1 stick Organic butter unsalted, room temp
1.5 cups Organic buttermilk
1 tsp Organic Vanilla
1/4 tsp Xantham Gum
1 tsp Baking Soda
2 tbs Organic Grated Ginger
1 tsp Organic Cinnamon
1 tsp Organic Ground nutmeg
1/2 tsp Sea or Kosher Salt
Butter to grease a 9 x 9 square Baking pan

For the Compote:
2 cups Organic Fresh Cranberries picked through and rinsed
1 cup Stir

Juice of 1 small organic lime
1 tbs Fresh organic Ginger
1/2 cup water

To top Cake:
Organic Creme Fraîche

To make Cake:
1. Preheat oven 350 degrees.
2. In a mixer combine butter and stir and cream until fluffy. Add eggs, vanilla and buttermilk. Mix until incorporated well.
3. In a separate bowl combine dry ingredients together with a whisk or fork.
4. Add dry ingredients a third at a time until batter has been incorporated. Pour into greased baking sheet.
6. Bake in oven for 40-45 minutes or until center of Cake comes out clean by using the toothpick test.
7. Let cook on cooling rack. Turn over and place on serving platter.

For Compote:
1. Combine ingredients in a small sauce pan and place on stovetop on low heat.
2. Bring to a low boil and reduce heat slightly and let cook down for 20-30 minutes or until Cranberries are cooked and consistency is that of a loose jam.
3. Remove from heat and let cool. Transfer contents to a serving bowl once cooled down.

To serve:
1. Top slices of cake with a dollop of Creme Fraîche and a few tablespoons of the chutney. Garnish with Mint Sprigs if you like.