Ingredients
Scale
- 4 tbsp unsalted butter, at room temperature
- 1⁄2 c granulated sugar
- 1⁄2 c molasses
- 1⁄2 c minced crystallized ginger
- 2 eggs, at room temperature
- 1 1⁄2 c all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1⁄2 tsp ground cinnamon
- 1⁄2 tsp. ground allspice
- 1⁄4 tsp freshly grated nutmeg
- 1⁄2 cup buttermilk or plain low-fat or whole
- yogurt
Instructions
- Preheat an oven to 350°F. Butter a 9-by-4-inch loaf pan and line the bottom with parchment paper. If you’re using a specialty cakelet pan, spray it with a good quality baking spray.
- In a bowl, beat the butter and granulated sugar until creamy and fluffy. Stir in the molasses and crystallized ginger. Beat in the eggs one at a time.
- In another bowl, sift together the flour, baking soda, ginger, cinnamon, allspice and nutmeg.
- Stir the flour mixture into the butter mixture in three additions, alternating with the buttermilk, and beginning and ending with the flour mixture; mix until smooth.
- Pour the batter into the prepared pan(s) and smooth the top. Bake until the gingerbread is golden and springy to the touch and a skewer inserted into the center comes out clean, 45 to 50 minutes for the large loaf pan, 30 minutes or so for the cakelet pan.
- Transfer the pan to a wire rack and let stand for 10 minutes. Turn the gingerbread out onto the rack.
- Serve warm or at room temperature. Makes 1 loaf; serves 10 to 12.
Notes
- If you’re using a cakelet pan, after filling it with the batter, be sure to tap it firmly on the counter a couple of times to release any air bubbles.
- This tender, moist, dark gingerbread is good served warm with poached pears and their syrup or with yogurt. Or, try it with afternoon tea or coffee. Store in an airtight container for up to 1 week.