Quick and easy Gingerbread
Serves 8
2 ¼ cup sifted (11 ¼ ounces) unbleached all purpose flour + some for the dusting the pan
2 teaspoons ground ginger
1 teaspoon Dutch-processed cacao
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon fresh grated nutmeg
½ teaspoon ground allspice
½ teaspoon baking soda
½ teaspoon salt
8 tablespoon (1 stick) unsalted butter melted and cooled to room temperature
¾ cup milk or light molasses
¾ cup (5 ¼ ounce) sugar
1 large egg
½ cup buttermilk
½ cup milk
1
Adjust the oven rack to the middle position an heat the oven to 350 degree.
Grease bottom and slide of 11 by 7 inch baking pan; dust with flouer, tapping out any exess
2
Whisk together flour, ginger, cacao, cinnamon, cloves, nutmeg, allspice, baking soda, and salt in a medium bowl.
3
Beat butter, molasses and sugar in a large bowl with the mixer on medium speed until combined. Beat in egg until incorporated. Gradually add buttermilk until combined. Add dry ingredients and beat until smooth, about 1 minute, scraping down sides of bowl as needed. (do not over mix!) Scrape batter into prepared pan.
4
Bake until top springs back when lightly touched and edges pull away from the pan, about 40 minutes.Set pan on wire rack and cool for at least 10 minutes. Serve warm or at room temperature. Gingerbread can be wrapped in plastic , then foil, and refrigerated up to 5 days
enjoy eating
