Gingerbread is one of those treats I never really cared for until a few years ago. It always had way too strong of a taste for me, and to be honest I thought it was kind of boring. After I realized that the type of molasses you use in baked goods can drastically alter the flavor, I decided I wanted to give gingerbread another chance, and fiddle around with a new recipe. I’m glad I did because this is a wonderful little cake that is now a staple in my fall and winter baking.
I use a very mild molasses which I prefer, and all the spices going on equal not boring at all! When you first taste it you get that sweetness that gets cut just enough with a bite from the molasses adding a little sassiness. This gingerbread is lovely on its own, but I always tend to add a schmear of mascarpone to it. I also find that it tastes even better the second day, and it freezes very well.
I know that this is a bit of a low key recipe for me, but I think in order to make the fancy stuff, you have to have a good foundation. This recipe is also part of a new dessert that I have coming up next, and I can’t wait to share it! I love when I can make part of a dessert ahead of time, so when you make this freeze half of it. I promise you’re going to like what happens next… Enjoy the video!
- 1 stick unsalted butter at room temperature
- 1/2 cup sugar
- 1 egg
- 3/4 cup unsulphured molasses
- 1 & 1/2 cups all purpose flour
- 1/2t. salt
- 2t. baking powder
- 1/4t. baking soda
- 2t. ground ginger
- 1t. cinnamon
- 1/4t. ground cloves
- 3/4 cup whole milk
- 1T. white vinegar
- Preheat oven to 350 degrees
- Spray an 8″x 8″ pan with nonstick cooking spray. Line with parchment paper for easy removal.
- Cream butter and sugar till light and fluffy.
- Add egg & mix until combined.
- Add molasses.
- Combine vinegar and milk and set aside (mixture will curdle).
- Sift dries together.
- Alternate adding dries with milk mixture, starting & ending with dries.
- Pour batter into prepared pan and spread out evenly. Bake for 50-60 minutes till gingerbread is set and pulling away from sides of the pan.