Kids and adults will enjoy this moist and tender gingerbread
It’s the holiday season and there are desserts aplenty to choose from. Gingerbread is a staple this time of year and both kids and adults like it. It can be paired with milk, coffee or wine, served warm or room temperature. This is a milk-based version that’s very moist and tender.
For a stronger flavor, replace ground ginger with 3 tablespoons grated fresh ginger and 3 tablespoons minced crystallized ginger.
2¼ cups sifted, unbleached all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground clove
½ teaspoon freshly grated nutmeg
½ teaspoon ground allspice
1 teaspoon Dutch-processed cocoa
8 tablespoons (1 stick) unsalted butter, melted and cooled
¾ cup mild or light molasses (dark will work, however)
¾ cup (5¼ ounces) granulated sugar
½ cup buttermilk
½ cup milk
1 large egg
Adjust oven rack to middle position and heat oven to 350 F. Grease the bottom and sides of a 9-by-9-inch or 7-by-11-inch baking dish and dust with flour.
Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice and cocoa in a medium bowl.
Beat the butter, molasses, sugar, buttermilk, milk and egg in a large bowl with an electric mixer on low speed. Add the dry ingredients and mix on medium speed until smooth and thick, about a minute. Do not over mix. Scrape into prepared pan.
Bake until top springs back when lightly touched, about 40 minutes. Set pan on a wire rack to cool for 10 minutes. Serve with a dollop of slightly sweetened whipped cream or for the adults in the room, Tuaca Mascarpone Cream.
Tuaca Mascarpone Cream
1 cup heavy cream
8 ounces mascarpone
3 tablespoons granulated sugar
2 tablespoons Tuaca liqueur
½ teaspoon almond extract
Whip cream and mascarpone together on low, increase to high, add remaining ingredients and whip until soft peaks form, about a minute. Refrigerate in a tight-lidded container.
Phil Newton is a Galveston baker/cook who was part of the team that opened Mod Coffeehouse and was a baker at Riondo’s Ristorante on the island. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.