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
|
|
|
|
|
|
|
|
|
|
|
|
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 (48) »
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 |
|
| 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
01/13/2010
This was so easy to make, and really delicious.
01/08/2010
Generally I liked this recipe. The gingerbread was moist and had wonderful texture yet lacked the spice that I was looking for. I also thought that it could have used a little more sugar. I ended up making a glaze for the top.
01/02/2010
Can I give this more stars? This is the best gingerbread. It is good with every topping, but I think it is so good, I prefer it plain. I have been asked for the recipe every time I take it anywhere. I just tell them to look it up on the KAF web site. I hope they find this and many of your other great recipes. Keep them coming.
Thanks for spreading the news about our website and the wealth of recipes there! Happy Baking! Irene @ KAF
12/05/2009
I LOVE this recipe. However, I'm trying to make a bunch of bake-and-give of these, and I need t know exactly how many cips of batter this makes so I can divide it up. How can I figure that out?
We need more information to help you figure this out. Please give us a call at the Bakers Hotline 802-827-6838.
12/04/2009
I love this recipe. If I leave the crystallized ginger out, the taste is mild enough that my grandchildren, ages 2, 5, & 9, will eat this cake and ask for seconds. I like the taste both ways but prefer the added ginger. I do have one question, though. I plan on making this recipe for our family get together this Christmas and need to double the recipe. Is it better to make 2 9" square cakes or can I make it in a 9 x 12 pan? A double recipe will be too much for a single 9" X 12" pan. Using 2-9" square pans is the better choice. Frank @ KAF.
12/02/2009
I made this for Thanksgiving and it was wonderful. I added some vanilla flavor. Other than that noting else. I served it with apple sauce. OOh, OOH GOOD! My daughter wanted to take most of it home. I declined, smile.
11/21/2009
This recipe is easy and straight forward. I made a double batch using a cushionaire-style pan 10 1/2 x 15 1/2 x 1 1/8. Bake time was much longer than suggested; perhaps 15-20 minutes longer until the center passed the toothpick test, and the gingerbread had risen above the edge of the pan. After cooling, the level dropped even with the pan edge. To ensure the the cake would look good cut into squares for a dessert buffet, the pan bottom and two sides were lined with one piece of buttered parchment. Sensing the crystallized ginger might be too spicy for children, I opted for a handful of raisins. Dried cranberries would another variation.
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.
Bookmark/share
this recipe