| Cuisine: American | Type: Dessert | Serves: 8 |
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Source:
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Cook's Illustrated |
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Attributes:
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Comments:
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This can be a bit spicy, but delicious. For stronger ginger flavor, replace the dried ginger with three tbs. grated peeled fresh ginger and three tbs. minced crystallized ginger. If you don't own an 11 by 7-inch pan, you can bake the batter in a 9-inch-square pan. |
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Serving Suggestions:
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Ingredients:
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2-1/4 cups sifted all-purpose unbleached flour (11 1/4 ounces), plus more for dusting pan 1/2 tsp. baking soda 1/2 tsp. table salt 2 tsp. ground ginger 1 tsp. ground cinnamon 1/2 tsp. ground cloves 1/2 tsp. ground nutmeg 1/2 tsp. ground allspice 1 tsp. Dutch-processed cocoa powder 8 tbs. unsalted butter, melted, then cooled to room temperature 3/4 cup mild molasses 3/4 cup granulated sugar (5 1/4 ounces) 1 large egg 1/2 cup buttermilk 1/2 cup milk |
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Instructions:
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1. Adjust oven rack to middle position and heat oven to 350°F. Grease bottom and sides of 11 by 7-inch baking pan; dust with flour, tapping out any excess. 2. Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in medium bowl. 3. Beat butter, molasses, and sugar in large bowl with electric mixer on medium speed until combined. Beat in egg until incorporated. Gradually add buttermilk and milk until combined. 4. Add dry ingredients to liquid; beat on medium speed until batter is smooth, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Do not overmix. If using fresh ginger, batter will be lumpy. Scrape batter into prepared pan. 5. Bake until top springs back when lightly touched, and edges have pulled away from the pan sides, about 40 minutes. Set pan on wire cake rack and let cool for at least 10 minutes. Serve warm, or at room temperature. (Gingerbread can be wrapped in plastic, then foil, and refrigerated up to 5 days.) |
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None |
2014-12-17