Gingered Gingerbread
  • 2 eggs
  • 1/2cup buttermilk or sour cream
  • 1/2cup unsulfured molasses
  • 8tablespoons (1 stick) unsalted butter, melted and cooled
  • 1/2cup firmly packed dark brown sugar
  • 1tablespoon grated or finely minced fresh ginger
  • 1 1/2cups unbleached all-purpose flour
  • 1teaspoon baking soda
  • 1/2teaspoon ground cloves
  • 1/4teaspoon freshly grated nutmeg
  • 1/2teaspoon salt
  • 2ounces crystallized ginger, chopped into small bits1/2 cup chopped
  • Sliced fresh plums or peaches, for servingoptional
  • Crème fraiche, for servingoptional
  1. Preheat oven to 350°. Lightly butter an 8-inch-square cake pan or 12 muffin cups.
  2. Beat eggs in a large mixing bowl with wire whisk or electric mixer on medium speed. Stir in buttermilk, molasses, butter, brown sugar and minced ginger. Mix until blended and smooth.
  3. In another mixing bowl, whisk together flour, baking soda, cloves, nutmeg and salt. Add dry ingredients to wet ingredients and mix well. Stir in crystallized ginger, and pour batter in prepared cake pan or muffin cups (filling muffin cups 2/3 full). Bake until gingerbread springs back lightly and a toothpick inserted in the center comes out clean, 25 to 30 minutes for the cake, 20 minutes for the muffins.
  4. Remove from oven and cool in pan for 10 minutes. Then turn out cake and cut into squares, or empty the muffin cups. Arrange on individual plates, topping each serving with the sliced fruit and a spoonful of crème fraiche, if desired.
Recipe Notes
Nutrition Facts
Gingered Gingerbread
Amount Per Serving
Calories 221
* Percent Daily Values are based on a 2000 calorie diet.

VARIATION: For a fabulous dessert, substitute an equal amount of chopped bittersweet chocolate for the crystallized ginger and serve the cake warm, topping each serving with a spoonful of lightly sweetened crème fraiche.


Reprinted with permission from Hay Day Country Market Cookbook (Workman Publishing, 1998)


Calories 221,Fat 9,Perfat 35,Cholesterol 57,Carbo 33,Protein 3,Fiber N/A,Sodium N/A