And if this cake turned out even half as great as the Carrot Cake I made from the book, then I couldn't wait to get baking!
Don't be fooled by the name..the small amount of molasses in the recipe gives a subtle gingerbread flavor, but just enough to make this cake a little bit different.. a little bit lighter and less intense than a traditional gingerbread. I also love the addition of some of the dry mixture sprinkled on the cake as topping.
This would be perfect with your morning coffee..but for dessert with a big dollop of whipped cream..delicious!
Begin by combining the flour, sugar, ginger and cinnamon in a medium bowl.
Then cut the butter and shortening into the dry, using your fingers (which is what I used) or a pastry cutter.
Once the mixture is combined and it looks nice and crumbly, scoop out 1/4 cup and set that aside for the topping.
Bake 30 to 35 minutes, or til a toothpick inserted in the center comes out clean.
1 cup sugar
1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 cup butter or shortening ( I used 1/4 cup butter and 1/4 cup shortening)
1 egg, lightly beaten
2 tbsp. molasses
1 tsp. baking soda
Scant tsp. salt
1 cup buttermilk
Preheat oven to 350. Grease an 8" square pan.
1. In a medium bowl, combine flour, sugar, ginger and cinnamon.
2. Cut in butter ( and shortening) with your fingers, two knives or a pastry cutter.
3. Reserve 1/4 cup for topping.
4. Add the beaten egg to the remaining mixture and stir in the molasses.
5. Dissolve the baking soda and salt into the buttermilk and pour into the molasses mixture, stirring to combine.
6. Pour the batter into the prepared pan and sprinkle with the remaining dry mixture.
7. Bake for 30 to 35 minutes, or til a toothpick inserted into the center comes out clean.
8. Let the cake cool slightly in the pan before cutting, (if you'd like it warm), or let it cool completely in the pan to serve it at room temperature.