Memorial Day Recipes

Gingerbread

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Gingerbread

Rating:

(4 votes) 4 4

This recipe has a unique attribute: tasters can't tell the difference between the white flour and whole wheat flour versions. If you've been looking for a whole-grain recipe that's sure to please the whole family, this it it. It only takes a few minutes to put together, and bakes in about half an hour. For a quick and easy dessert that makes a great lunchbox snack (if you're lucky enough to have any left over), this gingerbread is the answer.

Shared by barcogifts,
Bradenton, FL

Ingredients

  • 2 1/4 C. King Arthur white whole wheat flour or 2 C. King Arthur Unbleached All-Purpose Flour
  • 1/4 C. granulated sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1/4 tsp. each cloves and nutmeg
  • 1/2 C. (1 stick) unsalted butter, melted
  • 3/4 C. molasses
  • 1/4 C. water
  • 1 large egg
  • 1 C. buttermilk
  • 1/2 C. diced crystallized ginger (optional)

Directions

Grease and flour a 9" square pan. Preheat the oven to 350 degrees. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten. Add the water, stirring until everything is moistened. Whisk together the egg and buttermilk. Stir into the batter until it's evenly combined. Stir in the crystallized ginger. Pour the batter into the prepared pan, and bake for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan. Remove from the oven and cool on a rack for 15 minutes before slicing; gingerbread is best served warm with whipped cream or ice cream. 

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Reviews (1)

  • MY DEAR MOTHER-IN-LAW USED TO MAKE GINGERBREAD AND SERVE IT WITH A PEANUT BUTTER SAUCE. DOES ANYONE HAVE THAT SAUCE RECIPE? i CAN'T FIND HERS.

    Flag as inappropriate HONEYBEAR  |  October 26, 2008

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