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Gingerbread

Gingerbread

These are the tastes and scents of fall – baked in a dark, rich mahogany cake. One whiff, one bite and your senses are filled with the beauty of this season!

My Mom always made gingerbread when the weather turned cool. The fragrance of the spices fill the air and baking this cake stirs her memory to life!

When we think of gingerbread, cookies are usually the first things that come to mind. Gingerbread dates back to the 1700s so it can surely be classified as vintage! Considered as both a cake and a quick bread, gingerbread has a slightly stout, almost robust undertone to it.

It’s made with many of the same ingredients as gingerbread cookies including molasses plus those vibrant spices – ground ginger and cinnamon. Buttermilk is used for a tender crumb and butter for the richness it adds to the cake.

When shopping for molasses you want dark molasses, not blackstrap molasses. Though similar in appearance, blackstrap is from the third step or third boil from sugar cane leaving it with a slightly bitter taste. You can typically find molasses alongside the honey and syrup in food markets. I keep it on hand for gingerbread but it also adds the perfect earthy note to French onion soup.

Gingerbread is a cake perfect for these early autumn days. Finish with a dollop of whipped cream to highlight those glorious flavors!

Gingerbread

½ cup butter, room temperature

½ cup sugar

1 extra-large egg

¾ cup molasses

1 cup buttermilk

2-1/4 cups flour

1 teaspoon baking powder

½ teaspoon kosher salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

Whipped cream for serving

Beat the butter, sugar and the egg together on medium speed until light and fluffy, about 3 minutes.

Add the molasses and the buttermilk, then mix for about 2 minutes or until well blended.

Whisk the flour, baking powder, kosher salt, ginger and cinnamon together.

Using low speed, add the flour mixture about ½ cup at a time, mixing until the flour is just blended into the batter.

Pour the batter into a 9” square baking dish that has been greased and floured.

Bake in a 325-degree oven for 40 minutes or until the cake tests done.

Serve with a dollop of whipped cream!

Serves 8 to 10.

Gingerbread, courtesy of Preserving Good Stock

September 28, 2018
: Serves 8 to 10

These are the tastes and scents of fall - baked in a dark, rich mahogany cake. One whiff, one bite and your senses are filled with the beauty of this season!

By:

Ingredients
  • ½ cup butter, room temperature
  • ½ cup sugar
  • 1 extra-large egg
  • ¾ cup molasses
  • 1 cup buttermilk
  • 2-1/4 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • Whipped cream for serving
Directions
  • Step 1 Beat the butter, sugar and the egg together on medium speed until light and fluffy, about 3 minutes.
  • Step 2 Add the molasses and the buttermilk, then mix for about 2 minutes or until well blended.
  • Step 3 Whisk the flour, baking powder, kosher salt, ginger and cinnamon together. Using low speed, add the flour mixture about ½ cup at a time, mixing until the flour is just blended into the batter.
  • Step 4 Pour the batter into a 9” square baking dish that has been greased and floured.
  • Step 5 Bake in a 325-degree oven for 40 minutes or until the cake tests done.
  • Step 6 Serve with a dollop of whipped cream!


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