4 oz (1 stick) sweet butter
1/2 c Light or dark brown sugar
1/2 c Molasses or cane syrup
2 Eggs
1 1/2 c All-purpose flour
1/2 ts Baking soda
1 tb Ground ginger, or to taste
1 ts Cinnamon
1/2 ts Cloves
1/2 ts Allspice
2 ts Vanilla extract or brandy
1/2 c Buttermilk (or milk with a
-little yogurt stirred in)
-CREAM CHEESE GINGER ICING-
1/4 c Unsalted butter, at room
-temperature
1/4 lb Cream cheese, at room
-temperature
1 1/2 c Icing (confectioner’s)
-sugar, sifted
1 Teasp vanilla extract
1/4 c Finely chopped candied
-ginger
Makes one 9 inch cake, recipe is from Laurie Colwin’s More Home Cooking.
Sometimes I add raisins to gingerbread.
Cream butter and brown sugar. Beat until fluffy and add molasses. Beat in
eggs. Add dry ingredients, then vanilla and buttermilk. Turn into a
buttered cake pan and bake in a preheated 350-degree oven for between 20
and 30 minutes. (Check after 20.)
Cream Cheese Ginger Icing: Beat together the butter and cream cheese until
smooth. Add sugar and beat until smooth. Mix in the vanilla and candied
ginger. Chill briefly before frosting the gingerbread.
Yields
1 Servings