Course : Cakes
Serves: 4 - 6
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4 ounces sweet butter
1/2 cup light or dark brown sugar
1/2 cup molasses -- cane syrup or black treacle*
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 tablespoon ground ginger -- or to taste
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
2 teaspoons vanilla extract -- or lemon brandy
1/2 cup buttermilk

Preparation / Directions:

Cream butter and brown sugar. Beat until fluffy and add molasses. Beat in eggs. Add dry ingredients, then vanilla and buttermilk. Turn into a buttered cake pan and bake in a preheated 350-degree oven for between 20 and 30 minutes. (Check after 20.) This is just one of many recipes that I love. Like Laurie Colwin, I am a mad sucker for English cookbooks and I now have more gingerbread recipes than I could possibly make in one lifetime. But this recipe is a great "all-purpose" gingerbread. It's also really good with chocolate icing as long as you use a fairly bittersweet recip


Nutritional Information:

1355 Calories (kcal); 13g Total Fat; (8% calories from fat); 35g Protein; 272g Carbohydrate; 378mg Cholesterol; 939mg Sodium

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