Gingerbread Mug Cak

Microwaving results in an incredibly moist cake because you are steaming it to bake it through.

Ingredients

• Nonstick cooking spray
• 1/2 cup dried cranberries
• 1 tablespoon orange juice
• 1/2 10.3 ounce loaf frozen gingerbread-flavored pound cake*
• 3 tablespoons butter, melted
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 recipe Bourbon Hard Sauce
• 3 dark sweet cherries with stems (optional)

Directions

1. Coat the inside of 3 6-ounce microwave-safe mugs with nonstick cooking spray; set aside. Place cranberries and orange juice in a medium microwave-safe bowl. Microwave on 100% power (high) for 30 seconds. Set aside.
2. Cut cake into 2-inch pieces. Place cake in a food processor. Cover and process until crumbs form. Add butter, egg, vanilla, baking powder, and salt. Cover and process until a batter forms. Stir batter into cranberry mixture.
3. Spoon batter into mugs. Microwave on 100% power (high) for 2 minutes or until a toothpick inserted near the center comes out clean. Serve warm topped with Bourbon Hard Sauce and cherries, if desired.

Tip: If you are not able to find the gingerbread-flavored pound cake substitute 1/2 of a 10.75-ounce loaf plain pound cake and add 1/8 teaspoon each ground ginger and ground cinnamon to the batter.

BOURBON HARD SAUCE: In a small bowl combine 1/4 cup butter, softened, 1/4 cup powdered sugar and 1 teaspoon bourbon or vanilla. Stir until just combined.