No-Molasses Gingerbread
Yield
1 loafPrep
10 minCook
30 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
baking soda
|
|
| ½ | cup |
cane syrup
|
* |
| ½ | cup |
butter
softened |
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
lightly beaten |
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
baking soda
|
|
| 118 | ml |
cane syrup
|
* |
| 118 | ml |
butter
softened |
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
lightly beaten |
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
ginger
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
water
|
|
Directions
Combine soda and syrup, set aside.
Beat butter with an electric mixer until creamy.
Gradually add sugar, beating well.
Add eggs, one at a time, beating after each addition.
Stir in syrup mixture.
Combine flour and next 4 ingredients, add to butter mixture alternately with water, beginning and ending with flour mixture.
Mix after each addition.
Pour batter into a greased and floured 9 inch square pan.
Bake at 350℉ (180℃) F for 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack at least 10 minutes before serving.
