Tuesday, November 2, 2010

Another Gingerbread

I found this gingerbread and found it funny that it used pepper...it smells so good while cooking. It is moist and dense and a great Fall treat! It came from the KAF website and I still say you should definately check that website out.


    • 2 cups  All-Purpose Flour
    • 1/4 cup granulated sugar
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons ground ginger
    • 1 teaspoon cinnamon
    • 1/4 teaspoon each cloves and nutmeg**I added a tad more**
    • 1/2 cup (1 stick) unsalted butter, melted
    • 3/4 cup molasses
    • 1/4 cup water
    • 1 large egg
    • 1 cup buttermilk
    • 1/2 cup diced crystallized ginger (optional)**I did not use in thsi recipe but have used it many times**
    • **This is what I found so interesting "If you like spicy gingerbread, feel free to add up to 1/2 teaspoon ground black pepper to the dry ingredients in this recipe."**I added between 1/4 and 1/2 tsp of pepper and you don't have to use pepper at all, if you don't want to!

    Grease and flour a 9" square pan. Preheat the oven to 350°F.
    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.The best gingerbread I have ever made!! Enjoy!

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