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Prep time 20 mins
Total time 1 hr
Yield Makes 9 servings


  • 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)
  • Rum Glaze (optional)

How to Make It

  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.

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