Gingerbread
Light and very moist and full of spices, this gingerbread is a holiday favorite. Don't let the addition of black pepper and cayeene stop you from adding it, it brings just a slight warmth that sets this gingerbread to a new level. Pair it with whipped cream and/or vanilla ice cream for a amazing holds treat!
Gingerbread
Light and very moist and full of spices, this gingerbread is a holiday favorite. Don't let the addition of black pepper and cayeene stop you from adding it, it brings just a slight warmth that sets this gingerbread to a new level. Pair it with whipped cream and/or vanilla ice cream for a amazing holds treat!
Open in Cookpad AppSteps
- 1
Preheat the oven to 350. Spray a 8 by 8 baking pan with bakers sprau
- 2
Whisk together in a bowl, flour, baking soda, ginger, cinnamon, cloves, salt, black and cayeene pepper
- 3
In another large bowl beat butter and sugar until light and fluffy
- 4
Beat in egg and vanilla
- 5
Beat in the molasses
- 6
Add half of flour mixture and stir in, then remaining flour and stir in, then stir in sour cream. Fold in raisins if using
- 7
Spread evenly into prepared pan. Place pan on foil lined baking sheet and bake for approximately 40 minutes until a skwer comes out just clean in the center. Let cool about 15 minutes to serve hot in sqares.
- 8
- 9
Serve with Whipped Cream or Vanilla ice cream or both! Garnish with Candied ginger.
- 10
This is best warm but can be made in advance, cut into serving sqares and wrapped in indivdually and frozen. Thaw and microwave each piece to serve. Also it can be baked early in the day but don't cut the servings until ready to eat. Heat each serving just until warm in the microwave
Cooksnaps
Similar Recipes
More Recipes
-
-
Brown Butter Mini Chocolate Chip Cookies
-
Fudgy Brownie Cookies with Crackly Tops
-
-
-
-
-
-
-
-
One Pot Mexican Beef and Brown Rice
-
-
-
Japanese boiled Nanohana(rape blossoms)
-
t.j.mojosystems -
-
One Pot Mexican Beef and Brown Rice
-
-
- redneck8484
-
Comments