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Very Moist Gingerbread

southern.chef's picture
Ingredients
  Butter 1 Cup (16 tbs), softened
  Sugar 1 Cup (16 tbs)
  Eggs 2 , beaten
  Molasses 3⁄4 Cup (12 tbs)
  Buttermilk 1⁄2 Cup (8 tbs)
  All purpose flour 3 Cup (48 tbs)
  Ground ginger 2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Baking soda 2 Teaspoon
  Boiling water 3⁄4 Cup (12 tbs)
Directions

Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Beat in eggs, molasses, and buttermilk.
Combine flour, ginger, cinnamon, cloves, and salt in a small bowl.
Dissolve soda in boiling water.
Add flour mixture to creamed mixture alternately with soda water, beginning and ending with flour mixture.
Beat well.
Pour batter into a greased and floured 13- x 9- x 2-inch baking pan.
Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean.
Cut into squares serve warm or at room temperature.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Servings: 
12

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