Double Ginger Gingerbread
4

Makes 12 squares

Top squares of this spiced cake, a perfect dessert for holiday meals and parties, with spoonfuls of whipped cream, if you like. The crystallized ginger gives them an extra punch.

View user submitted photos
    Ingredients: 
    • 6 tablespoons unsalted butter, softened, or canola oil, plus more for the pan
    • 2 1/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 3/4 teaspoon baking soda
    • 2 1/2 teaspoons ground ginger
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground nutmeg
    • 1/3 cup packed dark brown sugar
    • 1/2 cup unsulfured molasses
    • 2 large eggs
    • 1/2 cup reduced-fat (1% or 2%) milk
    • 4 tablespoons finely chopped crystallized ginger
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    Method: 

    Preheat the oven to 350°F. Butter a 9x13-inch baking pan and line the bottom with parchment paper, letting paper extend about 1 inch over the short ends of the pan. Butter the paper and flour the pan. 

    Sift together flour, baking powder, baking soda, ground ginger, cinnamon, allspice and nutmeg, and set aside. With an electric mixer, beat butter or oil and brown sugar together until light. Beat in molasses. Beat in eggs one at a time. In 3 additions, stir in flour mixture, alternating with additions of milk, beginning and ending with flour. Stir in 2 tablespoons of crystallized ginger.


     


    Scrape batter into the prepared pan and level the top. Sprinkle the top with the remaining 2 tablespoons crystallized ginger. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cool, lift gingerbread out with the edges of the paper and cut into 12 squares.

    Nutritional Info: 
    Per Serving:Serving size: 1 square, 220 calories (60 from fat), 7g total fat, 4g saturated fat, 45mg cholesterol, 130mg sodium, 36g carbohydrate (1g dietary fiber, 14g sugar), 4g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

    Recipe Discussion