Prep 5 mins
Cook 1 hr
Make plain gingerbread by substituting 1/3 cup flour for the cocoa and increasing the ginger and cinnamon to 1 teaspoon each. Yes the batter looks really thin, but that's what gives it a nice smooth texture. I never pay attention to light vs dark brown sugar or corn syrup, I just use what I have and it's always turned out well. From Easy to Bake Easy to Make
- 1⁄2 cup light brown sugar, packed
- 1⁄2 cup butter, softened
- 1⁄2 cup dark corn syrup
- 2 large eggs
- 3⁄4 cup buttermilk
- 2 cups all-purpose flour
- 1⁄3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon salt
- Preheat oven to 35o degrees. Grease a 9 X 5 inch loaf pan.
- Mix brown sugar and butter together until creamy. Mix in corn syrup, eggs and buttermilk until well combined.
- Mix the flour, cocoa, baking powder, ginger, cinnamon and salt in a medium bowl.
- Add flour mixture to the brown sugar mixture. Stir together until combined. Pour into the loaf pan.
- Bake 50-60 minutes, until a toothpick inserted in the center comes out clean.
- Cool in dish for 5 minutes; cool completely on a wire rack.
Used this to make a treasure chest birthday cake. Substituted golden syrup for corn syrup but otherwise stuck to the recipe. Good texture that stood up to my decorating attempts. Tasted good too!