Gingerbread Cake
"Best ever! Original recipe comes from King Arthur's website but I've tweaked it slightly to fit our taste!"
- Ready In:
- 50mins
- Ingredients:
- 16
- Yields:
-
16 pieces
ingredients
- 1⁄4 cup dark rum (or water)
- 1⁄2 cup golden raisin
- 2 1⁄4 cups white whole wheat flour
- 1⁄4 cup granulated sugar
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 tablespoons fresh grated ginger (or 1 1/2 teaspoons ground ginger)
- 1 teaspoon cinnamon
- 1⁄4 teaspoon clove
- 1⁄2 teaspoon nutmeg
- 1⁄2 cup butter, melted
- 3⁄4 cup molasses
- 1⁄4 cup water
- 1 large egg
- 1 cup buttermilk
- 1⁄2 cup diced crystallized ginger
directions
- Grease and flour a 9" square pan.
- Preheat the oven to 350°F.
- Place the rum and raisins in a small pan, cover and heat until the rum boils; turn off the heat and set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- Melt the butter in a measuring cup.
- Add the molasses and water to the cup, and pour into the dry ingredients in the bowl, stirring until everything is moistened.
- Whisk together the egg and buttermilk.
- Stir into the batter until it's evenly combined.
- Stir in drained raisins and 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.
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RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
