Prep 30 mins
Cook 50 mins
This recipe is from a 1998 Fall Favorites Pamphlet. It's the best gingerbread I've ever had. Note: Reduce oven temperature b 25 F (10 C) if using a glass pan. Have added the amount of flour, was left out of original post.
- 2⁄3 cup margarine or 150 ml margarine
- 1⁄2 cup brown sugar or 125 ml brown sugar
- 1 egg
- 1⁄2 cup cooked pumpkin or 125 ml cooked pumpkin
- 1⁄3 cup molasses or 75 ml molasses
- 2 cups all-purpose flour
- 1 teaspoon baking soda or 5 ml baking soda
- 1 teaspoon ground cinnamon or 5 ml ground cinnamon
- 1 teaspoon ginger or 5 ml ginger
- 1⁄4 teaspoon ground cloves or 1 ml ground cloves
- 1⁄4 teaspoon salt
- 2⁄3 cup buttermilk or 2⁄3 cup soured milk or 150 ml buttermilk
- 1⁄2 cup raisins (optional) or 1⁄2 cup nuts or 125 ml raisins (optional)
- 1. In a large bowl, with electric mixer, cream margarine and brown sugar until fluffy. Beat in egg, pumpkin, and molasses until combined.
- 2. In a separate bowl mix together flour, baking soda, spices and salt. Add flour mixture to creamed mixture alternately with buttermilk until well combined. Stir in raisins or nuts, if desired.
- 3. Pour into greased 9-inch (23 cm) square baking pan; smooth top with knife. Bake in 350 F (189 C) oven for 40 - 50 minutes or until toothpick inserted in center comes out clean. Serve warm with caramel sauce.
This turned out extremely moist. I would like more ginger flavor, though, so will add more next time. The ingredient list is missing flour and I sent a message to the chef. I guessed and used 1 3/4 cup. Made for Spring 2014 PAC.