Gingerbread Cake

It's been a very long day of work and I decided to take a short break and just take a roam around the blog world. I stopped in to see Camilla at Enlightened Cooking and found a recipe called Moist, Dark Gingerbread. I commented and told her I was going straight into the kitchen to make it. I'm so sure she read it and said "Ya ya, whatever". Not only did I go into the kitchen straight away to make it, I doubled the recipe. I'm such a sucker for gingerbread.

Here's the original recipe on Camilla's blog.

Ingredients

1 and 1/4 cups whole wheat pastry flour (or all-purpose flour)
1 and 1/2 teaspoons ground ginger
1 and 1/4 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed light brown sugar
1/2 cup lowfat buttermilk
1/2 cup molasses (dark Molasses, such as Grandma’s Brand)
1/3 cup unsalted butter, melted
1 large egg, lightly beaten
Optional: powdered sugar for sprinkling

Method

Preheat oven to 350°. Spray an 8-inch square pan with nonstick cooking spray (or line with parchment or foil).

Whisk the flour, ginger, cinnamon, baking soda, and salt in a medium bowl

Whisk the brown sugar, buttermilk, molasses, melted butter and egg in a large bowl. Stir in flour mixture. Pour batter into prepared pan.

Bake 27-28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sprinkle gingerbread with powdered sugar. Makes 12 generous pieces.

Camilla, if you're listening, this cake is wonderful. It's 5 minutes to put together and the result is indeed moist and delicious. Thanks for the great recipe.