Old Fashioned Gingerbread
- 1 3/4 cups plus 2 TBSP all-purpose flour
- 2 1/4 tsp baking soda
- 2 1/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- Pinch salt
- 5 TBSP butter, softened at room temperature
- 1/3 cup sugar
- 1 large egg
- 3/4 cup dark molasses
- 3/4 cup cold water
1. Heat oven to 350 degrees. Butter an 8x8-inch cake pan. Sift together the flour, baking soda, ginger, cinnamon, cloves and salt onto a sheet of waxed paper. Set aside.
2. In a large mixing bowl, beat the butter until light and creamy. Add the sugar and continue beating until light and fluffy. Add the egg and beat until well combined. Scrape down the sides of the bowl and pour in the molasses in a slow, steady stream beating all the while. Add half of the sifted dry ingredients and mix just until well combined. Mix in the remaining dry ingredients. Slowly pour in the cold water and stir until well incorporated.
3. Pour the batter into the prepared pan and back until a skewer inserted in the center comes out clean, 35-40 minutes. Let cool in the pan about 1 hour before serving. ENJOY!
*They recommend you serve this with Maple Whipped Cream - I will post that recipe, too!*
2. In a large mixing bowl, beat the butter until light and creamy. Add the sugar and continue beating until light and fluffy. Add the egg and beat until well combined. Scrape down the sides of the bowl and pour in the molasses in a slow, steady stream beating all the while. Add half of the sifted dry ingredients and mix just until well combined. Mix in the remaining dry ingredients. Slowly pour in the cold water and stir until well incorporated.
3. Pour the batter into the prepared pan and back until a skewer inserted in the center comes out clean, 35-40 minutes. Let cool in the pan about 1 hour before serving. ENJOY!
*They recommend you serve this with Maple Whipped Cream - I will post that recipe, too!*
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