Fresh Ginger Gingerbread
Recipe from Family Circle

Gingerbread, served slightly warm, is one of the all-time great comfort foods. In this recipe, grated fresh ginger adds extra zip without taking away any of the old-fashioned goodness.

Fresh Ginger Gingerbread

by 3  people

add your rating
add a comment
    • 1/2  cup 
      (1 stick) unsalted butter
    • 3   tablespoons 
      grated fresh ginger
    • 1/4  teaspoon 
    • 1   teaspoon 
      ground cinnamon
    • 1/2  teaspoon 
      ground allspice
    • 1/2  teaspoon 
      ground ginger
    • 1/4  teaspoon 
      black pepper
    • 1/2  cup 
      packed dark-brown sugar
    • 1   cup 
      dark molasses
    • 1   teaspoon 
      spicy brown mustard
    • 2   
    • 2   teaspoons 
      baking soda
    • 2 1/4  cups 
      all-purpose flour
    • 1   cup 
      hot strong-brewed coffee
      Powdered sugar
    Whipped Cream (optional):
    • 1 1/2  cups 
      heavy cream, chilled
    • 1   tablespoon 
    • 1   teaspoon 
    • 2   tablespoons 
      finely chopped candied ginger
    Heat oven to 375 degrees F. Grease 9 x 9 x 2-inch square metal baking pan; dust with flour; tap out excess.
    Combine butter and fresh ginger in large heavy saucepan. Cook over medium heat until butter melts and ginger is very aromatic, 3 to 5 minutes. Stir in salt, cinnamon, allspice, ground ginger and pepper; cook 30 seconds. Remove from heat.
    Stir in sugar, molasses and mustard until smooth. Mix in eggs and baking soda until mixture begins to foam. Immediately stir in flour and beat well. Mix in coffee until batter is smooth; it will be fairly thin. Pour batter into prepared pan.
    Bake in 375 degrees F oven 40 to 45 minutes, until center springs back when lightly pressed with fingertip. Cool in pan on rack 10 minutes. Invert cake; remove pan. Turn right side up; let stand until warm. (Can be made several weeks ahead up to this point. Cool; wrap in plastic wrap, then in foil; freeze. Thaw overnight in refrigerator.)
    Cut gingerbread into 12 pieces. Dust tops of gingerbread squares with confectioners sugar, using designs cut out of stiff paper. Or if desired, beat cream in bowl until it just begins to hold shape. Add sugar, vanilla and ginger. Beat until soft peaks form. Refrigerate. Whip lightly just before serving.
    Nutrition information
    Per Serving: cal. (kcal) 377, Fat, total (g) 20, chol. (mg) 97, sat. fat (g) 12, carb. (g) 47, fiber (g) 1, pro. (g) 4, sodium (mg) 295, Percent Daily Values are based on a 2,000 calorie diet
    Add Your Review
    Grilled Ginger Ribs: Weeknight Friendly, Weekend Worthy
    ... dainty and neat. When I found this recipe for Grilled Ginger Ribs, I knew I had to try to make it both... adds heat and a subtle infusion of sesame, accentuating the Asian-influenced flavor of the ginger... the sauce is slightly caramelized. This final step gives the meat that fresh off the coals taste without... read more...
    Dinner Tonight: Lemon-Ginger Chicken Tenders
    ... recipes to try, this recipe for Lemon-Ginger Chicken jumped out as something the entire family would love. Click... here for our lemon-ginger chicken recipe I gathered the very short list of ingredients, along with a... the recipe by combining all of the ingredients--lemon zest and juice, ginger, honey, soy sauce, tenders, and a little... read more...
    25 Days of Christmas Cookie: Salted Caramel-Ginger Macaroons
    ... these Salted Caramel-Ginger Macaroons -- anyway, you might as well understand the science behind them. The salt... of these delicious Salted Caramel-Ginger Macaroons than you'd been planning. It has nothing to do with your lack... of restraint! It's all the fault of the salt. Make these Salted Caramel-Ginger Macaroons! *** Check out our 25... read more...
    Food Blogs We Love
    see more blogs

    shop our favorite products