gingerbread

Name: Gingerbread
Prep time: 35 min
Cook time: 55 min
Yield: 16
Cuisine: American
Ingredients: 1 tablespoon(s) softened butter (about 1 tbsp), for greasing pan; 2-1/2 cup(s) flour; 5 teaspoon(s) ground ginger; 1 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground cloves (optional); 3/4 teaspoon(s) kosher salt; 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 3/4 cup(s) molasses; 2 stick(s) (1 cup) unsalted butter, cut up; 1 cup(s) whole milk; 4 - eggs; 1-1/2 cup(s) sugar

review

Private Recipe by

Marge Taggart

@Marge1162

The Villages, FL

A friend served this Gingerbread for an after the holidays get-together and it was so good. She found the recipe in a local newspaper. This recipe is enhanced with brown butter that brings a nutty flavor to the Gingerbread. Serve it warm with whipped cream. Cover and refrigerate. TIP/Option: Spread some butter cream frosting on top sprinkled with a little crystallized ginger; and/or also add a couple crumbled/chopped gingersnap cookies on the center of the frosting or whipped cream.

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yield 16 serving(s)

prep time 35 Min

cook time 55 Min

method Bake

Ingredients For gingerbread

1 Tbsp

softened butter (about 1 tbsp), for greasing pan
2-1/2 c

flour
5 tsp

ground ginger
1 tsp

ground cinnamon
1/2 tsp

ground cloves (optional)
3/4 tsp

kosher salt
1/2 tsp

baking powder
1/2 tsp

baking soda
3/4 c

molasses
2 stick

(1 cup) unsalted butter, cut up
1 c

whole milk
4

eggs
1-1/2 c

sugar

How To Make gingerbread

1
Generously butter a 9-by-9-by-2 (or 3) inch square baking pan. Heat oven to 350 degrees Fahrenheit.

2
In large mixing bowl, whisk together flour, ginger, cinnamon, salt, baking powder, baking soda and optional ground cloves and/or pepper. Measure molasses into quart-sized heatproof measuring cup.
3
On medium, heat butter in medium saucepan. Let sputter until nut-scented and pan bottom is flecked with brown bits. Start checking at 5 minutes, but it may take 14 minutes to brown. Whisk brown butter (and brown bits) into molasses. Whisk in milk.
4
Using an electric mixer, whip eggs until pale and fluffy, about 4 minutes. Still whipping, blend in sugar. Scrape down sides and bottom of bowl. Whipping on medium speed, drizzle in brown butter mixture. Gradually add flour mixture beating just until combined. Scrape sides and bottom again and mix in any recalcitrant streaks. Pour into prepared pan.
5
Bake until springy in the center and cake begins to pull away from the sides of the pan, 50-60 minutes. Serve warm, with whipped cream. Makes one 9-inch square (or 9-inch oblong/larger size).
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