Yield
8 servings (serving size: 1 slice)

Look for crystallized ginger on the spice aisle at your supermarket.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Beat first 3 ingredients in a large bowl with a mixer at medium speed until well-blended. Add molasses; beat 1 minute. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through allspice) in a small bowl, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition

Step 3

Pour batter into an 8-inch round cake pan coated with cooking spray; sharply tap pan once on counter to remove air bubbles. Sprinkle with crystallized ginger. Bake at 350° for 25 minutes or until cake springs back when touched lightly in center. Cool in pan 10 minutes on a wire rack. Remove from pan; serve warm.

Ratings & Reviews

Outstanding

rstarrlemaitre
November 22, 2015
Tender, moist and crumbly on the inside while delightfully crispy on the outside, this might be the best gingerbread I ever ate. Like all gingerbreads, it's even better the next day. Used a whole egg but otherwise followed the recipe, except that I like awhile tablespoon of ginger. Wonderful with vanilla ice cream for desert, with plain yogurt for Breakfast, or just by itself.

rstarrlemaitre's Review

EllenDeller
March 28, 2013
Only subtly sweet, which I liked since it lets the ginger take center stage. I recommend serving a la mode!