This is a delicious, moist and spicy gingerbread full of flavors. Perfect for the Holidays.
Yields: 82 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 tsp pumpkin spices
1 tsp cacao
8 tbsps unsalted butter, melted and cooled
3/4 cup molasses
3/4 cup sugar
1 large egg
1/2 cup buttermilk
1/2 cup milk
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease bottom and sides of 11 by 7-inch baking pan; dust with flour, tapping out any excess.
2. Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in medium bowl.
3. Beat butter, molasses, and sugar in large bowl with electric mixer on medium speed until combined. Beat in egg until incorporated. Gradually add buttermilk and milk until combined.
4. Add dry ingredients to liquid; beat on medium speed until batter is smooth, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Do not overmix. If using fresh ginger, batter will be lumpy. Scrape batter into prepared pan.
5. Bake until top springs back when lightly touched, and edges have pulled away from the pan sides, about 40 minutes. Set pan on wire cake rack and let cool for at least 10 minutes. Serve warm, or at room temperature. (Gingerbread can be wrapped in plastic, then foil, and refrigerated up to 5 days.)
7. Set pan on wire cake rack and let cool 5 to 10 minutes. Serve hot, warm, or at room temperature. (Gingerbread can be wrapped in plastic wrap, then foil, and refrigeratored up to 5 days.)
For Topping: you can dust powdered sugar or make your favorite cream cheese frosting recipe.Published By: on September 30, 2009.