GingerbreadStephanie Foley
Cooks' Note:
Gingerbread can be made 1 day ahead and kept in pan at room temperature (covered once cool).
Recipe information
Total Time
2 hours (includes cooling)
Yield
Makes 8 servings
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon cinnamon
Scant 1/2 teaspoon salt
1 stick unsalted butter, softened
3/4 cup packed dark brown sugar
1 large egg
1/2 cup mild molasses (not robust or blackstrap)
3/4 cup well-shaken buttermilk
1/2 cup hot water
Accompaniment:
lightly sweetened whipped cream
Preparation
Step 1
Preheat oven to 350°F with rack in middle. Butter a 9-inch square baking pan.
Step 2
Whisk together flour, ginger, baking soda, cinnamon, and salt in a bowl. Beat butter and sugar with an electric mixer at medium speed until pale and fluffy. Beat in egg until blended, then beat in molasses and buttermilk. Mix in flour mixture on low speed until smooth, then add hot water and beat 1 minute (batter may look curdled.)
Step 3
Spread batter evenly in pan and bake until a wooded pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan on a rack.
Recipe notes
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