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We like a glass of ice-cold milk to accompany our cake. Baked with dried cranberries, golden raisins, and ginger, the cake gets a gentle tang from sour cream.

Source: Martha Stewart Living, February 2002
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Cook's Notes

While this cake tastes best the same day it is made, it can be stored in an airtight container at room temperature for up to 2 days. To keep the frosting rich and glossy, do not refrigerate the finished cake.

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