As simple as a one-bowl cake recipe, this is a moist holiday bread that is lovely for dessert (with some whipped cream), with tea for a snack, or for breakfast. The spice is mild – add more ginger, chopped dried ginger, or ginger baking chips for a spicier version.
Molasses-and-Buttermilk Gingerbread, from Bon Appetit November 2000
1 1/4 cups all purpose or white whole wheat flour (or use half whole wheat pastry flour)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/8 teaspoon ground nutmeg
1/2 cup mild-flavored light or dark molasses
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1/2 cup buttermilk
1 large egg
1 tablespoon powdered sugar
- Preheat oven to 350 degrees F. Spray 8x8x2-inch baking pan with nonstick vegetable oil spray. Sift all purpose flour, ground cinnamon, ground ginger, baking soda and ground nutmeg into medium bowl. Combine molasses, 1/2 cup sugar, melted butter, buttermilk and large egg in large bowl; whisk to blend. Whisk in dry ingredients. Pour batter into prepared baking pan.
- Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack. Sift powdered sugar over cake. Cut cake into 16 squares.