Gingerbread Cake With Crystallized Ginger
Crystallized ginger adds more ginger flavor and texture to this delicious gingerbread recipe. Top warm gingerbread with whipped cream or whipped topping for a fabulous dessert.
6 Tbsp butter
1/3 cup light brown sugar, firmly packed
1/2 cup molasses
2 large eggs
1 3/4 cups sifted flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground allspice
dash ground nutmeg
1 tsp ground ginger
1/4 cup finely chopped crystallized ginger
1/2 cup buttermilk
Cream butter and brown sugar until light and fluffy; beat in molasses. Beat in eggs, one at a time. Sift together flour, baking soda, salt, cinnamon, allspice, nutmeg, and ground ginger.
Add sifted dry ingredients alternately with buttermilk, beating after each addition. Stir in the crystallized ginger.
Grease a 9-inch square baking pan and sprinkle lightly with granulated sugar. Pour in gingerbread batter and sprinkle top with more granulated sugar.
Bake the gingerbread at 350° for 25 to 35 minutes. Serve gingerbread warm or cold with whipped cream, lemon sauce, or other dessert topping.