Cake Recipes: Gingerbread 16 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Cake Recipes >> Gingerbread 16


	Gingerbread 16

		Gingerbread 4 oz. (1 stick) sweet butter 1/2 c. light or dark brown sugar 1/2 c. molasses, cane syrup or black treacle 2 eggs 1 1/2 c. all-purpose flour 1/2 tsp. baking soda 1 to 3 tbsp. ground ginger, or to taste 1 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. allspice 2 teaspoons vanilla extract or lemon brandy 1/2 c. buttermilk (or milk w/a little yogurt beaten in) Cream butter and brown sugar. Beat until fluffy and add molasses. Beat in eggs. Add dry ingredients, then vanilla and buttermilk. Turn into a buttered cake pan and bake in a preheated 350-degree oven for between 20 and 30 minutes. (Check after 20.) This is just one of many recipes that I love. Like Laurie Colwin, I am a mad sucker for English cookbooks and I now have more gingerbread recipes than I could possibly make in one lifetime. But this recipe is a great "all-purpose" gingerbread. It's also really good with chocolate icing as long as you use a fairly bittersweet recipe. Note: I never use "real" molasses because I find the taste too bitter. Based on the advice in Home Cooking, I started mail-ordering cane syrup from the C.S. Steen Syrup Mill in Abbeville, LA. I have also used black treacle in a pinch, and the resulting cake was very good.