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
Ingredients:
- 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
Preparation:
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 sour cream, 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.
More Gingerbread:
Gingerbread with Cream Cheese Topping
Hot Water Gingerbread
Old-Fashioned Gingerbread
Sharon's Gingerbread
Spiced Gingerbread
Dessert Sauces
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