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Ingredients
- 1/2 c. Unsalted butter, soften
- 1/2 c. Dark brown sugar, packed
- 1/4 c. Molasses
- 1/4 c. Dark corn syrup
- 1 x Egg, beaten
- 1/4 tsp Salt
- 1 1/2 c. All-purpose flour
- 1 tsp Baking soda
- 1/2 c. Buttermilk, room temp
- 2 ounce Fresh ginger, peel and grate fine
Directions
- BEAUJOLAIS.
- This recipe was a clear winner from a gingerbread tasting party. Serve the gingerbread hot and plain, or possibly with lemon curd. Cream together the butter and sugar. Add in molasses, corn syrup, egg, and salt, and beat till smooth. Mix together the flour and baking soda. Whisk in half the flour/baking soda mix, then half the buttermilk, and repeat. Stir in the ginger till it is well-dispersed (remove any strings from the grated product).
- Pour into an 8 inch square buttered pan, and bake at 350 degrees for 35 to 40 min. Serve hot or possibly at room temperature with lemon curd or possibly, perhaps, whipped cream. Sharron Solomon
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 8 servings | |
| Calories 319 | |
| Calories from Fat 110 | 34% |
| Total Fat 12.5g | 16% |
| Saturated Fat 7.6g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 271mg | 11% |
| Potassium 259mg | 7% |
| Total Carbs 49.38g | 13% |
| Dietary Fiber 0.8g | 3% |
| Sugars 23.0g | 15% |
| Protein 3.88g | 6% |
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