EASY GINGERBREAD
This moist, cakelike version of the perennial favorite is made with fresh ginger and unsulfured molasses.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 eight-inch square cake
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees. Butter an 8-inch square pan, and line with buttered parchment paper; set aside. Combine butter and brown sugar in the bowl of an electric mixer fitted with paddle attachment; mix on medium speed until creamy. Add molasses, egg, and salt; mix until smooth.
- Combine flour and baking soda in a small bowl. Add half the flour mixture to butter mixture, and mix until combined. Add 1/4 cup buttermilk, and mix until combined. Repeat with remaining flour mixture and remaining buttermilk. Stir in ginger until thoroughly combined.
- Pour batter into prepared pan, and bake until firm to the touch and golden brown, 40 to 45 minutes. Cool in pan on a wire rack for 10 minutes before unmolding.
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