Gingerbread
Joyce Spears
A dense cake predominately spiced with ginger
ingredients
- 1t (5g) Vinegar
- 1/2C (117g) Milk
- 2C (250g) Flour
- 1/3C (67g) Sugar
- 1t (6g) Salt
- 1/2t (2g) Baking Powder
- 1t (5g) Baking Soda
- 1t (2g) Cinnamon
- 1 1/2t (3g) Ginger
- 1/2t (1g) Cloves
- 1/2C (112g) Butter
- 1C (337g) Molasses
- 1/4C (59g) Water
- 1 Egg
directions
- 1
Stir vinegar into milk and set aside long enough for milk to curdle (about 10 minutes).
- 2
Grease and flour an 8-inch square pan.
- 3
Preheat oven to 350°.
- 4
In a medium bowl stir together the flour, sugar, salt, baking powder, baking soda, cinnamon, ginger, and cloves.
- 5
In a small bowl, melt the butter using the microwave oven.
- 6
Add the water and molasses to the small bowl and mix till combined.
- 7
Add the egg and mix till combined.
- 8
Add the milk mixture and mix till combined.
- 9
Stir the wet ingredients into the dry ingredients and mix till combined.
- 10
Pour batter into pan and bake for 40-45 minutes.
- 11
Cake is done when cake tester comes out clean or when cake springs back when lightly touched with finger.
notes
Can substitute 1/2C (123g) buttermilk for the vinegar and milk. Recipe can be doubled.
Source: Joyce Spears
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