Colonial Gingerbread
Yield
1 loafPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
molasses
|
|
| ¾ | cup |
buttermilk
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
butter
softened |
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
molasses
|
|
| 177 | ml |
buttermilk
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
butter
softened |
|
| 1 | each |
eggs
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
sugar
|
*
|
Directions
Preheat oven to 350℉ (180℃). Grease and flour 9x9x2 inch baking pan.
Into large bowl measure all ingredients except sugar, with mixer at low speed, beat until blended, constantly scraping bowl.
Increase speed to medium and continue beating for 3 minutes.
Pour batter into pan and bake 1 hour or until a toothpick inserted in the center comes out clean.
Cool completly on wire rack.
Sprinkle top with sugar.
