Gingerbread

bread ginger dessert bake christmas fall winter edible gift christmas eve gourmet vegetarian pescatarian peanut free tree nut free soy free kosher

Ruth Cousineau

Makes 8 servings

Source

Ingredients

2 cups all-purpose flour

1 1/2 teaspoons ground ginger

1 teaspoon baking soda

1/2 teaspoon cinnamon

Scant 1/2 teaspoon salt

1 stick unsalted butter, softened

3/4 cup packed dark brown sugar

1 large egg

1/2 cup mild molasses (not robust or blackstrap)

3/4 cup well-shaken buttermilk

1/2 cup hot water

lightly sweetened whipped cream

Method

Preheat oven to 350°F with rack in middle. Butter a 9-inch square baking pan.

Whisk together flour, ginger, baking soda, cinnamon, and salt in a bowl. Beat butter and sugar with an electric mixer at medium speed until pale and fluffy. Beat in egg until blended, then beat in molasses and buttermilk. Mix in flour mixture on low speed until smooth, then add hot water and beat 1 minute (batter may look curdled.)

Spread batter evenly in pan and bake until a wooded pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan on a rack.