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Gingerbread

Recipes > Gingerbread

Gingerbread

Recipe by RedmanShop

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RedManShop
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While we're proud to offer cutting-edge cocktail cakes and other 21st-century trending desserts here on our recipe site, we happily hold onto centuries-old classics like gingerbread. This particular recipe is a winner: with its comforting warm spices, tender crumb, and deep-gold demeanor, it's a welcome sight at many a harvest and holiday celebration. And it's easy: Just stir the ingredients together, pour the batter into a pan, and bake. Dessert in under an hour? Yes, please.

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Prep

15 mins

Bake

30 -35 mins

Total

45 mins

Yield

one 9" square cake

Ingredients

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  • Unbleached All-Purpose Flour — 2 Cups (240g)
  • Granulated sugar — 1/4 Cup (50g)
  • Baking soda — 1 Teaspoon
  • Table salt — 1/2 Teaspoon
  • Ginger — 1 1/2 Teaspoons
  • Cinnamon — 1 Teaspoon
  • Nutmeg — 1/4 Teaspoon
  • Cloves — 1/4 Teaspoon
  • Unsalted butter, melted — 8 Tablespoons (113g)
  • Molasses, not blackstrap — 3/4 Cup (255g)
  • Water or brewed/cooled coffee — 1/4 Cup (57g)
  • Large egg — 1
  • Buttermilk — 1 Cup (227g)
  • Mini diced ginger (optional) — 1/2 Cup (92g)
  • Apricots, diced (optional) — 1 Cup (128g)

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SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

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Instructions

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  1. Preheat the oven to 350°F. Grease and flour a 9″ square pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
  3. 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.
  4. Add the water or coffee, stirring to combine. Whisk together the egg and buttermilk; stir into the batter. Mix in the crystallized ginger and/or apricots, if using. Pour the batter into the prepared pan.
  5. Bake the gingerbread for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan and a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
  6. Remove the cake from the oven and let it cool right in the pan. To avoid potential gumminess, wait about 15 minutes before slicing. Serve naked, as is; or sprinkled with non-melting sugar, confectioners’ sugar, or topped with whipped cream or ice cream.

Similar Recipe

Chocolate Cake

Tips

  1. Ramp up the flavor: For even more moistness and zing, use grated fresh ginger (3 tablespoons) in place of dried ginger. Mix the grated ginger in with the butter and molasses before adding it to the recipe. For a shot of heat, stir up to 1/2 teaspoon ground black pepper into the dry ingredients.

Education

Baking School

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DRIED WHOLE APRICOT 1KG (#769)

20.50

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

NUTMEG POWDER 90G (#56274)

8.65

SMALL GINGER CHUNK 250G (#56840)

5.45

CLOVE POWDER 500G (#57037)

22.35

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

2.25

BUTTERMILK 600ML (#65340)

8.70

COARSE SALT 100G (#66401)

3.35

MOLASSES 350G (#66446)

5.65

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

CINNAMON POWDER (CEYLON) 60G (#100545)

9.10

COARSE GRAIN SUGAR 1KG (#110292)

2.10

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