Home & Buttermilk Gingerbread
Buttermilk Gingerbread

Buttermilk Gingerbread

Buttermilk Gingerbread

3 Cups all purpose flour

2 Teaspoon baking soda

2 Teaspoon ground ginger

2 Teaspoon ground cinnamon

1 Teaspoon freshly ground nutmeg

1/2 Teaspoon ground cloves

1 Cup dark molasses

2 Eggs, slightly beaten

1/2 Cup (1 stick) unsalted butter-room temperature

1 Cup sugar

1 Cup buttermilk

1 Teaspoon salt

Preheat oven to 350F. Butter and flour a 13x9x2 glass baking dish. Sift first 6 ingredients in a med. bowl. Combine molasses and eggs in another bowl. Using an electric mixer, beat butter in large bowl until smooth and creamy. Add sugar and beat until light and fluffy, scraping sides of bowl as necessary. Add molasses mixture, heating until just blended. Mix in dry ingredients beating until just blended. Mix in dry ingredients alternately in 3 separate additions. Pour batter into prepared dish. Bake until center comes out clean and cake begins to pull away from sides of dish, about 35 min. 

Pecan Topping

2 Cups coarsely chopped pecans

6 Tablespoon butter (3/4 Stick)

6 Tablespoons sugar

2 Tablespoons flour

2 Tablespoons milk

About 5 minutes before gingerbread is done, combine all ingredients in heavy small  saucepan. Bring topping mixture to a boil over med. heat. Stirring occasionally.  Preheat broiler. Spread hot mixture on top of hot gingerbread.  Broil at least 2 from heat source until top is light brown, about 1 minute. Cool gingerbread slightly on wire rack. Serve dessert warm or at room temperature.






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