This is a traditional gingerbread made with robust spices—most notably, ginger—and molasses. We think the flavor is just right but you can reduce the ginger if you like.
A tangy lemon sauce is the perfect complement to the rich flavor of dark gingerbread.
Though this dessert is richly flavored, it is not heavy—perfect when a lighter finishing touch is desired.
Baker’s note: This was made in a ten-inch springform pan with a glass base. (Learn more about these springform pans.)
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground mace
1/4 teaspoon salt
1/2 cup butter
1/2 cup brown sugar
1 large egg
1/2 cup molasses
1 cup buttermilk
Preheat the oven to 350 degrees.
1. Grease a 10-inch springform pan or a 9 x 9-inch square pan.
2. Mix the flour, soda, ginger, cinnamon, cloves, mace, and salt together in a medium bowl. Set aside.
3. Cream the butter with the brown sugar. Add the egg and beat until light and airy. Add the molasses.
4. Starting with the flour mixture, add the flour and buttermilk to the creamed mixture in three or four additions beating just until combined with the mixer on lowest speed. Do not over mix.
5. Scrape the batter into the prepared pan, smooth the top, and bake for 30 to 40 minutes or until done. The top should spring back when lightly touched and toothpick or skewer should come out clean when inserted in the center of the cake.
6. Let cool for 20 minutes in the pan on a rack. Serve with sweetened whipped cream or a sauce of your choosing.
1/3 cup lemon juice
1/3 cup water
2/3 cup granulated sugar
zest from two lemons
1 1/2 tablespoon cornstarch
1/4 cup water
4 tablespoons butter
1. Combine the 1/3 lemon juice, 1/3 cup water, and granulated sugar in a saucepan. Heat and stir until the sugar is dissolved. Add the zest.
2. Mix the cornstarch in a cup with the 1/4 cup water until it is dissolved. Add that the saucepan.
3. Cook until bubbling and thickened. Remove from the heat and add the butter.