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Gingerbread Cake With Crystallized Ginger


Gingerbread With Crystallized Ginger

Gingerbread With Crystallized Ginger

Recipe and Photo: Diana Rattray
Crystallized ginger adds more ginger flavor and texture to this delicious gingerbread recipe. Top warm gingerbread with whipped cream or whipped topping for a fabulous dessert.

Cook Time: 35 minutes

Total Time: 35 minutes


  • 6 tablespoons butter
  • 1/3 cup light brown sugar, firmly packed
  • 1/2 cup molasses
  • 2 large eggs
  • 1 3/4 cups sifted flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • dash ground nutmeg
  • 1 teaspoon ground ginger
  • 1/4 cup finely chopped crystallized ginger
  • 1/2 cup buttermilk
  • granulated sugar


Cream butter and brown sugar until light and fluffy; beat in molasses. Beat in eggs, one at a time. Sift together flour, baking soda, salt, cinnamon, allspice, nutmeg, and ground ginger. Add sifted dry ingredients alternately with buttermilk, beating after each addition. Stir in the crystallized ginger. Grease a 9-inch square baking pan and sprinkle lightly with granulated sugar. Pour in gingerbread batter and sprinkle top with more granulated sugar. Bake the gingerbread at 350° for 25 to 35 minutes. Serve gingerbread warm or cold with whipped cream, lemon sauce, or other dessert topping.


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