Gingerbread is a wonderful, old-time dessert – fragrant while baking, and delicious still warm from the oven with lemon sauce (recipe follows) and a dollop of whipped cream on top. Leftovers are wonderful sliced, split, and toasted under the broiler for breakfast alongside scrambled eggs.
Recipe for Mix:
2 1/4 cups white whole wheat flour
or 2 cups unbleached all-purpose flour
1/4 cup sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp ground nutmeg
glass jar or food storage container with lid that will hold 2 1/2 cups
Whisk dry ingredients together in a medium bowl, then transfer the mixture to a jar or container with lid. Label and use within 3 months.
To make Gingerbread:
1/2 cup unsalted butter, melted
3/4 cup molasses
1/4 cup water
1 large egg
1 cup buttermilk
or 1 cup milk + 2 tsp apple cider vinegar
Empty Gingerbread Mix into a large mixing bowl. Stir butter and molasses together in a 2 cup liquid measuring cup; add to dry ingredients, stir to moisten. Add water, egg, and buttermilk; stir well. Pour into greased 9-inch square pan.
Bake 30 – 35 minutes at 350 degrees F, until cake pulls away from sides of pan. Test for doneness by inserting the tip of a knife in the center of the cake; it should crumb-free. Cool 15 minutes before slicing. Serve with lemon sauce and whipped cream.
Cover leftovers with plastic wrap and store at room temperature up to 5 days. Squares of cake can also be individually wrapped and frozen up to 3 months for best quality.
1/3 cup sugar or 1/4 cup honey
1 1/2 Tbs gmo-free cornstarch
2 tsp finely grated lemon zest (lemon peel)
1/4 cup fresh lemon juice
1 cup water
2 Tbs butter
Whisk sugar, cornstarch, and lemon zest together in small saucepan. Add remaining ingredients and blend well. Heat mixture to a boil over medium heat, stirring constantly until thickened. Stir and boil 1 minute. Serve warm. Refrigerate leftovers up to 3 days. Rewarm over low heat if desired.