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Drinks and Coctails Recipes

  Added: Apr 10, 2006  •  Visited (336)  •  Print version Print this recipe (43)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Houston Gingerbread
What You Need:
  • 9 tablespoons butter, softened
  • 2 tablespoons plus 2 cups unsifted flour
  • 1 tablespoon unsweetened cocoa
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1½ teaspoons ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 cup sugar
  • 2 egg yolks
  • 1 cup dark molasses
  • 1 cup buttermilk
  • 2 egg whites

  • How To Cook:
    1. Preheat the oven to 350. With a pastry brush, spread 1 tablespoon of the softened butter over the bottom and sides of a 13-by-9-by-2-inch baking pan. Add 2 tablespoons of the flour and tip the pan from side to side to distribute it evenly.

    2. Invert the pan and rap the bottom sharply to remove the excess flour. Combine the remaining 2 cups of flour, the cocoa, baking soda, cinnamon, ginger and nutmeg, and sift them into a bowl. Set aside.

    3. In a deep bowl, cream the remaining 8 tablespoons of softened butter and the sugar together by beating and mashing them against the sides of the bowl with the back of a large spoon until the mixture is light and fluffy. Beat in the egg yolks, one at a time, and add the molasses.

    4. Add about ½ cup of the flour mixture and, when it is well incorporated, beat in about ¼ cup of the buttermilk. Repeat three times, alternating ½ cup of the flour mixture with ¼ cup of the buttermilk and beating the batter well after each addition.

    5. With a wire whisk or a rotary or electric beater, beat the egg whites until they are stiff enough to stand in unwavering peaks on the beater when it is lifted from the bowl. With a rubber spatula, scoop the whites over the batter and fold them together gently but thoroughly.

    6. Pour the batter into the prepared pan, spreading it evenly and smoothing the top with the spatula. Bake in the middle of the oven for about 25 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove the gingerbread from the oven and let it cool completely to room temperature before cutting and serving it.
     
    Serving Size: 13-by-9-inch cake
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Dairy » Butter
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Buttermilk
    Dish » Cake & Muffins

     





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