Old-Fashioned Gingerbread

Cakes and Frostings Recipes

Yield: 6 to 8 servings

A variation on the same theme, this is an authentic, hundred-year-old recipe that's wonderful served warm with a scoop of French vanilla ice cream or sprinkled with confectioners' sugar.

• 1/4 cup (1/2 stick) butter or margarine, at room temperature
• 1/2 cup sugar
• 1 egg
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1-1/2 cups all-purpose white flour
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 cup molasses
• Confectioners' sugar

Preheat the oven to 375 degrees F. Grease and flour an 8-inch square baking pan.

In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg and beat for 1 minute. Combine the buttermilk and soda and set aside. In a separate bowl, sift the flour with the spices. Add the flour mixture to the sugar mixture, blending well but not beating. Stir in the buttermilk, then the molasses. Pour into the pan.

Bake for 30 to 35 minutes or until a tester inserted near the center of the cake comes out clean. Cool in the pan for 20 minutes, then turn out onto a plate. Sprinkle with confectioners' sugar, if desired.

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