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White Gingerbread

White Gingerbread
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Yield: Serves 6-8

This light, moist spice cake makes a lovely dessert, as well as a breakfast or brunch treat. It packs well, too, so could easily go in a lunch box or on a picnic. --Cleftstone Manor, Bar Harbor, Maine

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  • 2 cups flour
  • 1 cup sugar
  • 1/2 cup butter
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 14 teaspoon mace
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1/2 cup buttermilk


Mix flour, sugar, and butter together until mixture resembles cornmeal. Add 1/2 teaspoon cinnamon and toss. Set aside one cup of this crumbly mixture. To the rest add ginger, mace, salt, soda, baking powder, and remaining cinnamon. Toss, then add egg and buttermilk. Beat smooth with electric mixer.

Sprinkle 1/2 cup of reserved crumbly mixture in bottom of an ungreased 8-inch-square pan and spread batter over it. Sprinkle remaining crumbly mixture evenly over top. Bake in a 350 degrees F oven for 30-40 minutes.
Updated Tuesday, September 23rd, 2008

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