Gingerbread has long been a popular spice cake, probably dating back to the 1700s. Lafayette gingerbread, also known as Mary Ball Washington's ginger bread, is a similar recipe.
This gingerbread recipe includes molasses ginger flour, eggs, cinnamon, and buttermilk to make a delectable sweet treat for the holidays or at any time of year. Feel free to add some raisins or currants to the gingerbread.
Top this gingerbread with sweetened whipped cream or a dessert sauce.
- Preheat the oven to 350 F.
- Grease and flour an 8-inch square pan.
- In a bowl, combine the flour, salt, soda, and spices. Stir or whisk to combine thoroughly and set aside.
- In a mixing bowl, combine beaten egg, sugar, molasses, buttermilk, and melted butter. Beat until smooth.
- Add sifted dry ingredients gradually; stirring to blend. Beat until smooth.
- Turn the batter into the prepared pan and bake in the preheated oven for about 30 minutes.
Buttermilk adds acidity to a cake batter, which helps make the cake tender and moist. It interacts with the baking soda, adding carbon dioxide, which lightens the cake. The If you don't have buttermilk, you can make sour milk with lemon juice or vinegar and milk. Just put 1 1/2 teaspoons of lemon juice or vinegar in your measuring cup and add milk to the 1/2-cup line. Let the mixture stand for at least 5 minutes.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||2 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|