Spicy Gingerbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 –ounces (1 stick) of butter; softened, plus a bit more for greasing the pan2 cups of gluten-free all-purpose flour, plus more for pan (Check label for allergens)1 ¾ teaspoons of ground ginger1 ¼ teaspoon ground cinnamon½ teaspoon unsweetened cocoa¼ teaspoon all-spicePinch of ground cloves1/8 teaspoon cayenne pepper½ teaspoon salt1 teaspoon baking soda1 cup of milk2/3 cup of molasses½ cup of brown sugar2 large eggs
Preheat the oven to 325 degrees F.
Grease and flour a 9” round or square cake pan.
In a medium bowl, sift the flour, ginger, cinnamon, cocoa, all-spice, cloves, cayenne, salt and baking soda. Set aside.
In a saucepan, combine the milk and molasses and warm over low heat, stirring occasionally, until the molasses dissolves in the milk. Remove from the heat and set aside.
In a large bowl, beat the stick of butter on medium speed until light and fluffy – about 1 minute. Scrape down the bowl and add the brown sugar, and beat until smooth and light. Add the eggs, one at a time, beating well after each addition.
Next beat in, on low speed, the flour mixture (in three parts) and the milk mixture (in two parts) alternating between the two.
Turn the batter into the prepared cake pan, and smooth the top. Bake for about 40 to 45 minutes, or until a fork comes out clean when the gingerbread is tested.
Remove from the oven, and cool for about 5 minutes, before turning onto a rack.
Serve with fresh whipped cream or vanilla ice cream.
Serves 8-10.
**whipped cream and ice cream calories are not included
Number of Servings: 10
Recipe submitted by SparkPeople user 1888MICHELLE.
Grease and flour a 9” round or square cake pan.
In a medium bowl, sift the flour, ginger, cinnamon, cocoa, all-spice, cloves, cayenne, salt and baking soda. Set aside.
In a saucepan, combine the milk and molasses and warm over low heat, stirring occasionally, until the molasses dissolves in the milk. Remove from the heat and set aside.
In a large bowl, beat the stick of butter on medium speed until light and fluffy – about 1 minute. Scrape down the bowl and add the brown sugar, and beat until smooth and light. Add the eggs, one at a time, beating well after each addition.
Next beat in, on low speed, the flour mixture (in three parts) and the milk mixture (in two parts) alternating between the two.
Turn the batter into the prepared cake pan, and smooth the top. Bake for about 40 to 45 minutes, or until a fork comes out clean when the gingerbread is tested.
Remove from the oven, and cool for about 5 minutes, before turning onto a rack.
Serve with fresh whipped cream or vanilla ice cream.
Serves 8-10.
**whipped cream and ice cream calories are not included
Number of Servings: 10
Recipe submitted by SparkPeople user 1888MICHELLE.
Nutritional Info Amount Per Serving
- Calories: 290.6
- Total Fat: 11.1 g
- Cholesterol: 67.8 mg
- Sodium: 281.3 mg
- Total Carbs: 50.2 g
- Dietary Fiber: 2.6 g
- Protein: 4.6 g
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