Makes: 9 inch square pan
Takes: 50-60 minutes
- 2 1/4 cup sifted (11 1/4 oz) all-purpose flour
- 2 tsp ground ginger (or 3 tbsp grated fresh ginger)
- 1 tsp Dutch-processed cocoa powder
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp freshly grated nutmeg (or ground if that’s what you have)
- 1/2 tsp ground allspice
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 Tbsp (1 stick) unsalted butter (melted then cooled to room temp)
- 3/4 cup mild or light molasses (or dark if you like it dark)
- 3/4 cup (5 1/4 oz) sugar
- 1 large egg
- 1/2 cup buttermilk (in a pinch, use 1/2 cup regular yogurt)
- 1/2 cup milk
- optional confectioner’s sugar to dust at the end
- Put oven rack to the middle. Pre-heat oven to 350deg F.
- Grease bottom and sides of baking pan, then dust it with flour.
- Put flour, ginger, cocoa, cinnamon, cloves, nutmeg, allspice, baking soda, and salt in a bowl and whisk it together. This is the dry mixture.
- Put the butter, molasses, and sugar in a separate large bowl and beat with an electric mixer until combined. This is the wet mixture.
- Beat the egg into the wet mixture.
- Slowly add the buttermilk and milk to the wet mixture and beat it in.
- Slowly add the dry mixture to the wet mixture. Beat until smooth. Scrape down the sides as you go, as needed. Should take about a minute.
- Scrape batter into prepared pan.
- Bake until top springs back when touched and edges pull away from the pan. That’s about 35-45 minutes.
- Set pan on cooling rack for about 10 minutes.
- Optional: dust with confectioner’s sugar.
Recipe says it can be wrapped in plastic, then foil, and refrigerated up to 5 days. Leave it in the pan if you do that or it will get a little sticky on the outside.
This is a very cake-like gingerbread. Do not try to cut out like cookies. Do not use to build a house.