Gingerbread
Gingerbread deliciously captures the tastes and scents of the holidays baked in a dark, rich mahogany cake. Filled with sweet molasses, the vibrant taste of ginger, and the spice of cinnamon - one whiff, one bite and your senses are filled with the beauty of this season!
Equipment
- Electric mixer
- 9" square baking dish
Ingredients
- ½ cup butter, room temperature
- ½ cup sugar
- 1 extra-large egg
- 2-¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- ¾ cup molasses (not black strapped)
- Sweetened whipped cream for serving
Instructions
- Preheat the oven to 325-degrees. Grease and flour a 9" baking dish.
- Beat the butter on medium speed until very creamy. Pour in the sugar and continue beating until light and fluffy, about 1 to 2 minutes.
- Add the egg and continue beating on medium speed until well blended, and fluffy, about 2 to 3 minutes.
- Whisk the flour, baking powder, kosher salt, ginger and cinnamon together.
- Using low speed, add the flour mixture about ½ cup at a time, alternating with the buttermilk, mixing until the flour is just blended into the batter.
- Pour in the molasses and mix for about 1 minute.
- 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.
Notes
The gingerbread bakes at a slightly lower temperature (325-degrees) than many baked goods.