Makes 9 servings
Total time: 1 Hours

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Total: 1 Hours


1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 large egg
2/3 cup molasses
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon baking powder
1 cup buttermilk
Whipped cream (optional)


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.

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.

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.

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

Victoria Price, Silver Spring, Maryland,

Southern Living

November 2009
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