2 Jan

Homemade gingerbread is such a treat during the holidays – this classic dessert is so moist and the spices taste like the essence of holiday baking. I made a slight change to my favorite gingerbread recipe that comes from my aunt, who actually got it from an Inn that she used to work at. It is just rich enough to feel like a decadent dessert but doesn’t go overboard or leave you feeling heavy. Sprinkle some powdered sugar on top for a simple garnish. Or according to my aunt, for another yummy spin, spread some lemon creme on a slice to get the same flavor as the Lemon Filled Gingerbread Cookies I made in the fall. Sounds delicious!


1 cup unsalted butter, softened
1 cup sugar
2 eggs
3/4 cup molasses
1/2 cup buttermilk
2 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground cloves
1 1/2 tsp ground ginger
2 tsp baking soda
3/4 cup boiling water

Yield: 20-24 pieces

Preheat oven to 350 degrees F. Combine the dry ingredients in a bowl and set aside. Cream the butter and sugar together. Add the eggs one at a time and mix until combined. Add the molasses and buttermilk, mixing to combine. In a separate bowl, dissolve the baking soda in boiling water. Add the dry ingredients to the wet ingredients alternately with the baking soda water.  Pour the mixture in a greased or foil lined 9×13 pan.  Bake at least 30 minutes, or until a toothpick comes out clean. Let it cool completely and cut into squares. Sprinkle with powdered sugar or top individual slices with lemon creme. Enjoy!

Source: Adapted from the Green Gate Inn


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