Victoria Price, Silver Spring, Maryland
Recipe by Southern Living November 2009

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Recipe Summary test

prep:
20 mins
total:
1 hr
Yield:
Makes 9 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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