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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (76g) Recipe makes 16 servings |
||
| Calories 257 | ||
| Calories from Fat 86 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.6g | 14% | |
| Saturated Fat 5.8g | 29% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 49mg | 16% | |
| Sodium 176mg | 7% | |
| Potassium 151mg | 4% | |
| Total Carbohydrate 40.6g | 13% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 28.2g | ||
| Protein 3.0g | 6% | |
Treasured Gingerbread
By: LonghornMama
Jan 24, 2005
This is a lovely gingerbread with crumb topping to have with tea or coffee. I think I found the recipe in an old Houston Junior League cookbook.
SERVES 16
Ingredients
- 2 cups flour
- 1 (1 lb) box dark brown sugar
- 3/4 cup butter, softened
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 2 large eggs
- 1 cup buttermilk
Directions
1
Combine flour and sugar.2
Cut in butter.3
Reserve 1 cup of this mixture for topping.4
Add cinnamon, soda, nutmeg and ginger to remaining flour mixture.5
Stir in eggs and buttermilk; (Do not use electric mixer).6
Pour batter into ungreased 9 x 13 pan.7
Sprinkle with reserved topping and bake in preheated 350° oven for 45 minutes or until done.
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- Course > Desserts > Cakes
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Loves2Teach
On Dec 3, 2006
I was looking for a recipe to make gingerbread with my fifth graders, and my mom suggested this one to me. I made a batch the night before to test it out (and just in case the one at school didn't turn out). It was so easy to throw together! I ended up accidently throwing in 2 sticks of butter instead of 3/4 a cup. It baked up so fluffy and tasty (I had a piece for breakfast). The batch at school was super easy, and the only change I made was to use the correct amount of butter. Honesty- after trying both of them, I liked the one with 2 sticks better. Gave a piece to my principal and she proclamed it the best she had ever eaten, and my class gave it 25 thumbs up. Thanks for sharing!
From: FlemishMinx
On Apr 21, 2005
This is just what I've been looking for- a delicious gingerbread, made without molasses (which is virtually unavailable to me here). My husband and I both loved it. Also a good recipe to use up some extra buttermilk. Thanks so much for posting!
From: DIryshe
On Dec 19, 2005
Absolutely Wonderful! My daughter-in-law made this for our family get-together yesterday. I usually do not care for gingerbresd, as it is too spicy, and has too strong a flavor. This was very mild. The spices blended beautifully. This will definitely become a tradition for our family holidays!
From: Bev
On May 25, 2006
Absolutely delicious! Tender and moist with wonderful flavor. I used Baking Spice Blend (Baking Spice Blend Mix) with this recipe and it worked perfectly! I am looking forward to serving this to my company this evening along with Lemon Ice Cream (no ice cream maker necessary) (Lemon Ice Cream (no Ice Cream Maker Necessary))! I will most definitely make this again : ) Thanks so much, LonghornMama!
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