Gingerbread With Rum Glaze (Southern Living)
Ready In: 55 mins
Serves: 9
Ingredients
- 1⁄2 cup butter, softened
- 1⁄2 cup granulated sugar
- 1⁄2 cup firmly packed dark brown sugar
- 1 large egg
- 2⁄3 cup molasses
- 2 1⁄2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄8 teaspoon baking powder
- 1 cup buttermilk
- 1⁄2 cup firmly packed dark brown sugar (Rum Glaze)
- 1⁄4 cup rum (Rum Glaze)
- 2 tablespoons butter (Rum Glaze)
- 1 teaspoon molasses (Rum Glaze)
Directions
- Preheat oven to 350*.
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg, beating until blended. Add molasses, beating until smooth.
- Whisk together flour and next 8 ingredients in a large bowl. (Cinnamon thru baking powder.) Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition. Pour into 9 lightly greased (6-oz) ramekins.
- Bake at 350* for 24 to 28 minutes or until a wooden pick inserted in center comes out clean. Let cool on a wire rack 15 minutes. Serve warm with whipped cream or drizzle with Rum Glaze. If using 9-inch pan, increase bake time to 50 to 55 minutes.
- Rum Glaze instructions: Stir together 1/2 cup firmly packed dark brown sugar, 1/4 cup rum, 2 Tbs butter and 1 tsp molasses in a small saucepan.
- Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low and simmer, stirring occasionally, 3 to 4 minutes or until brown sugar is dissolved and mixture is thickened and bubbly. Transfer to a serving dish. Serve immediately.
- Note: If glaze becomes too thick to pour, return saucepan to cook top, and whisk in 1 to 2 Tbs water. Cook over low heat, whisking until glaze thins and becomes a pourable consistency.
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