FAVORITE GINGERBREAD LOAF & GINGERBREAD TOPPING

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Favorite Gingerbread Loaf & Gingerbread Topping image

This is my all time favorite Gingerbread, and my Grams recipe. So moist and flavorful, it's hard not to keep picking at it. The topping I serve on the side is delicious as well... Recipe can be halved as well. Enjoy!

Provided by Cassie * @1lovetocook1x

Categories     Cakes

Number Of Ingredients 13

2 1/4 cup(s) flour
2 teaspoon(s) baking soda
2 teaspoon(s) each - ground ginger, ground cinnamon, ground cloves
1/2 teaspoon(s) salt
1 cup(s) each, sugar - baking molasses & vegetable oil
3 - eggs
1 cup(s) buttermilk
GINGERBREAD TOPPING
1 - 4 - serving, instant vanilla pudding
1 cup(s) milk
1/2 - 3/4 teaspoon(s) ground ginger
1/4 teaspoon(s) cinnamon
1 - 8 ounce(s) cool whip

Steps:

  • Preheat oven to 325 degree F. Spray 2 - 9 inch glass loaf pans with Bakers Joy or grease and flour. I never used anything but glass with this particular cake, my Gram never said why not to use metal. In a bowl, mix together the flour, baking soda and spices. Set aside.
  • In another bowl, whisk together the eggs, sugar, oil and molasses until smooth.
  • Alternating flour with buttermilk, combine the flour mixture into the molasses mixture.
  • Blend well and pour into prepared dishes. Bake for 55 minutes, not opening door as they bake, can make them fall. Test with a pick in center of cake to see if done.
  • I make a gingerbread topping to serve along side of this yummy cake. Can just sprinkle with powdered sugar or glaze if you prefer.
  • Here is the topping: In a bowl, whisk milk, pudding mix and spices for 2 minutes or until thickened. Fold in whipped topping. Keep refrigerated between uses. Delish!

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