Gingerbread

 

 

2¼ cups sifted all-purpose unbleached flour (11¼ ounces), plus more for dusting pan
½ teaspoon baking soda
½ teaspoon table salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 teaspoon Dutch-processed cocoa powder
8 tablespoons unsalted butter, melted, then cooled to room temperature
¾ cup mild molasses
¾ cup granulated sugar (5¼ ounces)
1 large egg
½ cup buttermilk
½ cup milk

 

1.     Adjust oven rack to middle position and heat oven to 350 degrees. Grease bottom and sides of 11 by 7-inch baking pan; dust with flour, tapping out any excess.

2.     Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in medium bowl.

3.     Beat butter, molasses, and sugar in large bowl with electric mixer on medium speed until combined. Beat in egg until incorporated. Gradually add buttermilk and milk until combined.

4.     Add dry ingredients to liquid; beat on medium speed until batter is smooth, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Do not overmix. Scrape batter into prepared pan.

5.     Bake until top springs back when lightly touched, and edges have pulled away from the pan sides, about 40 minutes. Set pan on wire cake rack and let cool for at least 10 minutes. Serve warm, or at room temperature.

 

Gingerbread can be wrapped in plastic, then foil, & refrigerated up to 5 days.