Gingerbread With Rum Glaze (Southern Living)

Submitted by Bren_in_L.R.

"From Nov 2009 Southern Living magazine. It can be baked in 9 lightly greased (6-oz) ramekins OR baked in a greased and floured 9-inch square pan. If using the 9-inch pan, increase bake time to 50 to 55 minutes. Serve warm with whipped cream or drizzle with Rum Glaze. The rum glaze recipe follows the gingerbread recipe. The glaze recipe makes about 1/2 cup."

 

• Ready In: 55mins
• Ingredients: 19
• 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

1. Preheat oven to 350*.
2. 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.
3. 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.
4. Beat at low speed just until blended after each addition. Pour into 9 lightly greased (6-oz) ramekins.
5. 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.
6. 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.
7. 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.
8. 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.