Gingerbread
This recipe has a unique attribute: tasters can't tell the difference between the white flour and whole wheat flour versions. If you've been looking for a whole-grain recipe that's sure to please the whole family, this it it. It only takes a few minutes to put together, and bakes in about half an hour. For a quick and easy dessert that makes a great lunchbox snack (if you're lucky enough to have any left over), this gingerbread is the answer.
Our Guarantee: This moist cake is moderately spicy, and delicious made with whole grain or all-purpose flour.
- 2 1/4 cups King Arthur white whole wheat flour, or 2 cups King Arthur Unbleached 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
- 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)
Directions
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Recipe summary
- Hands-on time:
- 15 mins. to 20 mins.
- Baking time:
- 30 mins. to 35 mins.
- Total time:
- 45 mins. to 55 mins.
- Yield:
- 1 9" square cake, 16 servings
- Recipe comments (41) »
Tips from our bakers
- If you like spicy gingerbread, feel free to add up to 1/2 teaspoon ground black pepper to the dry ingredients in this recipe.
- You can use grated fresh ginger (3 tablespoons) in place of dried ginger, for even more moistness and a fresh zing. Mix the grated ginger in with the butter and molasses before adding it to the recipe.
- For apricot gingerbread, stir in 1 cup diced apricots with the crystallized ginger; bake as directed.
| Nutrition Facts | |
|---|---|
| Serving Size 1 piece (63g)
Servings Per Batch 16 |
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| Amount Per Serving | |
| Calories 170 | Calories from Fat 60 |
| Daily Value* | |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Trans Fat | 0g |
| Cholesterol | 30mg |
| Sodium | 180mg |
| Total Carbohydrate | 26g |
| Dietary Fiber | 0g |
| Sugars | 12g |
| Protein | 3g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
11/16/2009
Great gingerbread! This is really delicious. I used white whole wheat flour, fresh ginger, a few turns of my pepper mill, as well as the crystalized ginger in the recipe. The crystalized ginger is fantastic in this. If you like ginger at all, and you must or why are you even looking at this recipe, don't leave it out! I baked my cake just over 40min. It was very moist, but not soggy. It kept beautifully and was great the next day. Everyone who ate it, loved it. This is the recipe I'll use from now on for gingerbread. I'm tempted to make another batch right away.
11/11/2009
I just made this tonight on the spur of the moment. The gingerbread comes together quickly and tastes fabulous. I added some fresh ginger as per the recipe as well as some coarsely ground black pepper to spice it up a little. I served it with a quick sour cream/cream cheese icing, but it is also delicous on it's own. I think I underbaked it slightly because the center fell, but I love gooey cake, so that was no problem, but if you're not a fan of the gooey, make sure to bake until the edges have come away from the pan.
10/30/2009
I made it last night as gingerbread muffins. YUM! I didn't add the crystalized ginger (don't like it). It is moist, spicy and has just the right sweetness. I will add raisins the next time.
10/24/2009
This was delicious (the fresh ginger is key). It has a wonderful depth of flavor and texture--I used kefir instead of buttermilk, as I often do, and it worked perfectly. I only had an 8x8 pan, so I baked it longer (40 minutes), but the middle was still sticky (as I found once I cut into it) and the edges were getting dark. Do you have any suggestions for baking in a smaller pan--less liquid? Different temperature? Any help is appreciated--thanks!
Erika - Still preheat your oven to 350 degrees and bake for approximately 25 minutes. Turn oven temperature down to 325 degrees to finish baking. If the cake is browning, loosely place some aluminum foil on top and continue baking. Elisabeth @ KAF
10/21/2009
This was the most incredible, moist gingerbread ever! I used the fresh grated ginger and the crystalized ginger, as well as a good dose of pepper for extra zing. I was a bit anxious towards the end of baking, when it didn't seem to be finishing up in the oven as quickly as I hoped. I added a little extra baking time, keeping a close eye on it, and it turned out beautifully. Will definitely be baking this throughout the fall and winter.
10/17/2009
Excellent flavors and texture. I followed the Baker Tips of using additonal spices and chopped ginger. Thank you!
05/30/2009
This recipe sounds delish esp. for a ginger lover like me! I use fresh ginger all the time when I cook meals, but never before in baking. Sounds intriguing. As for the Splenda question, the advice of half Splenda and half reg. sugar sounds about right. I use Splenda every morning in my coffee and oatmeal, so you know I like it. However, when I did try to cook or bake w/Splenda as the only sweetener I found the item to taste sorta salty.
01/27/2009
Wow - we made this for Christmas when our prepared mix gingerbread fell apart coming out of the pan. No comparison - the KAF version was moist and ginger-y, while the mix stuff was dry and boring. Mine fell a little in the middle after baking but that didn't stop us from eating it all! Great with ice cream or hard sauce!
12/19/2008
Was really good although I should have baked it longer. Used white whole wheat flour, fresh ginger, fresh ground black pepper (1/4 tsp.) and crystalized ginger. Baked in an 8x8" pan, greased and dusted with cocoa powder. Baked for 40 minutes and cake pulled away from pan and passed the "toothpick" test, but was a bit too moist when cut into. Will make again, but will bake it longer or maybe at a bit higher temp.
12/06/2008
What a great recipe! I used all white-whole wheat flour and it was excellent. I think using fresh grated ginger really makes a difference!
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