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Gingerbread

C
Gingerbread Recipe Gingerbread Recipe

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.

At a glance

Prep
Bake
Total
Yield
one 9″ square cake, 16 servings

Nutrition information

Ingredients

  • 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 (8 tablespoons) unsalted butter, melted
  • 3/4 cup molasses
  • 1/4 cup water
  • 1 large egg
  • 1 cup buttermilk
  • 1/2 cup diced crystallized ginger (optional)

  • 9 ounces King Arthur White Whole Wheat Flour, or 8 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 1 3/4 ounces 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
  • 4 ounces unsalted butter, melted
  • 9 ounces molasses
  • 2 ounces water
  • 1 large egg
  • 8 ounces buttermilk
  • 3 1/4 ounces diced crystallized ginger (optional)

  • 255g King Arthur White Whole Wheat Flour, or 8 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 50g 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
  • 113g unsalted butter, melted
  • 255g molasses
  • 57g water
  • 1 large egg
  • 227g buttermilk
  • 92g diced crystallized ginger (optional)

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.

Nutrition Information

  • Serving Size1 piece (65g)
  • Servings Per Batch16
Amount Per Serving:
  • Calories180
  • Calories from Fat60
  • Total Fat7g
  • Saturated Fat4g
  • Trans Fat0g
  • Cholesterol30mg
  • Sodium180mg
  • Total Carbohydrate28g
  • Dietary Fiber2g
  • Sugars15g
  • Protein3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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