Warm Gingerbread
CATEGORIES
INGREDIENTS
  • 2 1/4 c sifted AP flour
  • 1/2 t baking soda
  • 1/2 t salt
  • 3 T grated fresh ginger, juice included
  • 3 T minced crystallized ginger
  • 1/2 t ground ginger
  • 1 t cinnamon
  • 1/2 t cloves
  • 1/2 t fresh grated nutmeg
  • 1/2 t allspice
  • 1 t cocoa powder
  • 4 oz. butter, melted and cooled to room temp
  • 1/2 c molasses
  • 1/4 c dark corn syrup
  • 3/4 sugar
  • 1/2 c buttermilk
  • 1/2 milk
  • 1 egg
DIRECTIONS
  1. I adapted this from Baking Illustrated and it's sold very well. It's served warm with caramel, a pear and ginger puree, and vanilla ice cream. The original recipe called for 3/4 c molasses but I found the taste was too strong. If you don't have fresh or crystallized ginger you can replace it with 2 t of ground ginger.
  2. warm gingerbread
  3. 2 1/4 c sifted AP flour
  4. 1/2 t baking soda
  5. 1/2 t salt
  6. 3 T grated fresh ginger, juice included
  7. 3 T minced crystallized ginger
  8. 1/2 t ground ginger
  9. 1 t cinnamon
  10. 1/2 t cloves
  11. 1/2 t fresh grated nutmeg
  12. 1/2 t allspice
  13. 1 t cocoa powder
  14. 4 oz. butter, melted and cooled to room temp
  15. 1/2 c molasses
  16. 1/4 c dark corn syrup
  17. 3/4 sugar
  18. 1/2 c buttermilk
  19. 1/2 milk
  20. 1 egg
  21. *oven at 350.
  22. *lightly spray 8" x 8" pan.
  23. *sift all dries and set aside.
  24. *all wets plus gingers and sugar in a bowl. beat on low or whisk until just combined.
  25. *add dries to wets and beat until smooth.
  26. *bake for 35-40 minutes, turning once. a skewer will come barely clean.
  27. *serve warm!
RECIPE BACKSTORY
I adapted this from Baking Illustrated and it's sold very well. It's served warm with caramel, a pear and ginger puree, and vanilla ice cream. The original recipe called for 3/4 c molasses but I found the taste was too strong. If you don't have fresh or crystallized ginger you can replace it with 2 t of ground ginger.