Gingerbreads and ginger cakes don’t need as much sugar as many other cakes because they have so much spice that you don’t miss the sweetness. Or, at least, they’re supposed to. Most ginger cake recipes call for too little spice, resulting in a dull flavor that needs—what else?—more sugar to make it tasty. This cake redresses the balance, with a little brown sugar and molasses for sweetness, and a lot of zingy spice. It actually tastes better a day or two after you bake it, when the flavor of the spices matures. Store it tightly wrapped for up to a week.
Courtesy of Sharon Bowers
|1 1/2 cups flour||1/2 teaspoon salt|
|1/2 teaspoon baking soda||1/2 cup (1 stick) unsalted butter, softened|
|2 tablespoons ground ginger||1/3 cup dark brown sugar|
|1 1/2 teaspoons ground cinnamon||1/2 cup molasses|
|1/4 teaspoon ground cloves||2 eggs|
|1/4 teaspoon ground cardamom||1/2 cup buttermilk|
Preheat the oven to 350 degrees and lightly butter a 9-inch loaf tin. Put the dry ingredients in a medium bowl and whisk to combine.
Cream the butter and sugar until fluffy using an electric mixer, then add the eggs and molasses. Mix to combine, then stir in the buttermilk. The mixture may appear curdled. That’s okay.
Add the dry ingredients and stir until no flour streaks show. Turn the batter into the prepared pan and bake 45-55 minutes, until a tester inserted in the center comes out with a few crumbs clinging to it. Cool in the pan for 15 minutes, then remove the gingerbread from the pan and cool completely on a wire rack.
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