Gingerbread From King Arthur Flour Food
GINGERBREAD (FROM KING ARTHUR FLOUR)
From King Arthur Flour: This recipe has a unique attribute: tasters can't tell the difference between the white flour and whole wheat flour versions. If you've been looking for a whole-grain recipe that's sure to please the whole family, this it it. It only takes a few minutes to put together, and bakes in about half an hour. For a quick and easy dessert that makes a great lunchbox snack (if you're lucky enough to have any left over), this gingerbread is the answer. Our Guarantee: This moist cake is moderately spicy, and delicious made with whole grain or all-purpose flour.
Provided by senseicheryl
Categories Dessert
Time 40m
Yield 1 9 inch pan, 16 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour a 9" square pan. Preheat the oven to 350°F
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves and nutmeg.
- Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.
- Add the water, stirring until everything is moistened. Whisk together the egg and buttermilk. Stir into the batter until it's evenly combined. Stir in the crystallized ginger.
- Pour the batter into the prepared pan, and bake for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan.
- Remove from the oven and cool on a rack for 15 minutes before slicing; gingerbread is best served warm with whipped cream or ice cream.
Nutrition Facts : Calories 177.9, Fat 6.6, SaturatedFat 3.9, Cholesterol 29.1, Sodium 179.5, Carbohydrate 28.2, Fiber 2.2, Sugar 12.7, Protein 3.3
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- Preheat the oven to 350°F. Grease and flour a 9" square pan., To make the cake: In a large bowl, mix together the sugar, molasses, water, and butter, stirring until the butter melts.
- When the mixture is lukewarm, add the baking soda, salt, and egg., Mix in the flour, spices, and crystallized ginger., Pour the batter into the prepared pan, and bake the gingerbread for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it., Remove the gingerbread from the oven and let it cool completely in the pan before frosting., To make the frosting: Beat together the butter and cream cheese until smooth.
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- In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices., Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg., Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture.
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