1) Grease and flour a 9 square pan. Preheat the oven to 350°F.

2) In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.

3) Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.

4) Add the water, stirring until everything is moistened. Whisk together the egg and buttermilk. Stir into the batter until its evenly combined. Stir in the crystallized ginger.

5) 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.

6) 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.

30 mins. to 35 mins.

Total time:

45 mins. to 55 mins.

Yield:

1 9 square cake, 16 servings

Tips from our bakers

If you like spicy gingerbread, feel free to add up to 1/2 teaspoon ground black pepper to the dry ingredients in this recipe.

You can use grated fresh ginger (3 tablespoons) in place of dried ginger, for even more moistness and a fresh zing. Mix the grated ginger in with the butter and molasses before adding it to the recipe.

For apricot gingerbread, stir in 1 cup diced apricots with the crystallized ginger; bake as directed.

Nutrition Facts

Serving Size 1 piece (63g)

Servings Per Batch 16

Amount Per Serving

Calories 170Calories from Fat 60

Daily Value*

Total Fat7g

Saturated Fat 4g

Trans Fat0g

Cholesterol 30mg

Sodium 180mg

Total Carbohydrate 26g

Dietary Fiber 0g

Sugars 12g

Protein 3g

* The nutrition information provided for each recipe is determined by the ESHA Genesis RD software program. Substituting any ingredients may change the posted nutrition information.