Fresh Ginger Gingerbread
From: Family CircleGingerbread, 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.
Servings: 12 servings
Prep: 10 mins
Total: 54 mins
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Ingredients
Gingerbread:
1/2 cup (1 stick) unsalted butter
3 tablespoons grated fresh ginger
1/4 teaspoon salt
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 eggs
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 sugar
1 teaspoon vanilla
2 tablespoons finely chopped candied ginger
Directions
1. Heat oven to 375 degrees F. Grease 9 x 9 x 2-inch square metal baking pan; dust with flour; tap out excess.
2. Gingerbread: 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.
3. 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.
4. 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.)
5. 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 Facts
Calories 377, Total Fat 20 g, Saturated Fat 12 g, Cholesterol 97 mg, Sodium 295 mg, Carbohydrate 47 g, Fiber 1 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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