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 is 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.

Prep
15 mins
Bake
30 to 35 mins
Total
45 mins
Yield
one 9" square cake, 16 servings
Gingerbread

Instructions

  1. Grease and flour a 9" square pan. Preheat the oven to 350°F.

  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, 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.

  5. 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.

  6. 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.

Tips from our Bakers

  • 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.
  • If you like spicy gingerbread, feel free to add up to 1/2 teaspoon ground black pepper to the dry ingredients in this recipe.
  • For upside-down apple gingerbread: Prepare the cake batter up to the point it's ready to be poured into the pan. Whisk together 1/3 cup granulated sugar, 1 teaspoon cinnamon, and 1/2 teaspoon ginger. Peel and slice 2 large, firm cooking apples, such as Granny Smith or Cortland. Dredge them in the sugar/spice mixture, and place them artfully in the prepared pan. Sprinkle on any leftover sugar/spice mixture. Pour the batter over the apples, and bake the cake as directed. Remove the cake from the oven, wait 1 minute, then invert it onto a rack. Lift the pan off, and place any apples that remain in the pan back atop the cake.
  • For upside-down peach gingerbread: Prepare the cake batter up to the point it's ready to be poured into the pan. Make syrup by melting 4 tablespoons butter with 1/3 cup brown sugar and 1 tablespoon water (or peach brandy) in the microwave, or heating gently in a saucepan, until the butter is melted. Spread the syrup into the prepared pan. Top with 3 cups peeled, pitted, sliced fresh peaches or frozen peach slices (thawed), placing the slices side by side in a neat single layer. Pour the cake batter over the peaches. Bake the cake as directed. Remove it from the oven, wait 1 minute, then invert it onto a rack. Lift the pan off, and place any peaches that remain in the pan back atop the cake.