Prep Time
20 Mins
Total Time
1 Hour
Yield
Makes 9 servings

How to Make It

Step 1

Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg, beating until blended. Add molasses, beating until smooth.

Step 2

Whisk together flour and next 8 ingredients in a large bowl. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour into 9 lightly greased (6-oz.) ramekins.

Step 3

Bake at 350° for 24 to 28 minutes or until a wooden pick inserted in center comes out clean. Let cool on a wire rack 15 minutes. Serve warm with whipped cream, or drizzle with Rum Glaze.

Step 4

Note: Gingerbread may be baked in a greased and floured 9-inch square pan. Increase bake time to 50 to 55 minutes.

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