Wednesday, March 6, 2013

Buttermilk Gingerbread


I can't be the only one with a giant stack of recipes that I'm totally going to try some day. Admit it - you have one, too. So, this week I actually got around to a recipe I've been hanging onto from the November 2000 issue of Bon Appetit. And it was terrific! Go figure. I wonder what else is in that pile.

Buttermilk Gingerbread
1 stick butter
1/2 cup molasses
1/2 cup white sugar
1 egg
1/2 cup buttermilk
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
2 teaspoons cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda

Hardware
8" or 9" cake pan, square or round

Preheat the oven to 350 (325 convection) and spray your pan with Pam for Baking (or grease and flour).

In a medium-sized bowl, melt the butter in the microwave. Whisk in the molasses, sugar and salt, until smooth. Then add the buttermilk, egg and spices. Lastly, mix in the flour and baking soda. Pour into the prepared pan and bake for about 40 minutes, until the cake pulls away from the sides of the pan and the center seems slightly springy. Molasses cakes take forever - don't rush it.


Cool in pan for five minutes, invert onto a plate and then again onto a cooling rack, so the top of the cake stays smooth. When cool, move to serving plate and sift powdered sugar over the cake. As the cake sits, the powdered sugar may dissolve slightly. Just sprinkle a little more on before serving if it starts to look skimpy.

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