This is one of the first scratch gingerbread recipes I ever tried. Up until then, I'd mostly used Betty Crocker's mix, which is what we had growing up -- my gingerbread benchmark. I still appreciate it, but now I have 3 or 4 good scratch gingerbread recipes so rather than call this one Scratch Gingerbread, I'll call it Food Processor Gingerbread since that's its distinguishing feature.
The recipe is a spin on Elsie's Gingerbread from The Dairy Hollow House Cookbook by Crescent Dragonwagon. She's written tons of books, but The Dairy Hollow House is my favorite and definitely worth seeking out if you love cookbooks. The gingerbread recipe is a classic and has been modified by home cooks for years. One big change is its scale. Home cooks and bakers seem to like a smaller batch in an 8 or 9-inch pan.
You make it in a food processor and reserve some of the crumbly mixture for a streusel topping. It's pretty easy as far as cakes go. The second interesting features is that it has a lot less molasses than other recipes. While I'm a big fan of molasses (more and more each day, honestly), this cake hits with those who like a sweeter, lighter, spicy vibe. My daughter loved when she was little. I need to make another loaf and compare it again with James Beard's recipe and my other favorite gingerbread recipes. Plus it deserves new photos.
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Recipe
Food Processor Gingerbread
Ingredients
- 1 ½ cups all-purpose flour (190 grams)
- 1 cup sugar (200 grams)
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 pinch of nutmeg
- 1 stick unsalted butter (or use half shortening) (114 grams)
- 1 large egg
- 3 tablespoons molasses, blackstrap okay too
- 1 cup buttermilk (225 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt, scant
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch square pan. For a deeper cake, you can use an 8-inch pan, but the baking time will be longer. If you attempt the deeper cake, reduce the oven temperature to 325F and bake longer.
- In bowl of a food processor, combine flour, sugar, ginger, cinnamon and nutmeg.
- Add butter and pulse until mixture is coarse. Reserve ¼ cup for topping. At this point you can dump the mixture into a bowl or just do it all in the processor.
- Add egg and molasses and pulse to mix. In a liquid measuring cup, mix together the buttermilk, baking soda and salt. Add to processor and process until mixed. Batter will look a little lumpy with clumps of cold butter.
- Pour into pan, sprinkle topping over, and bake on center rack for 30 minutes or until the cake appears set and little cracks appear in the surface. Let cool.
Rebecca says
Not all molasses is created equal so you may want to check that, but Emily Luchetti's version from the Classic Stars Desserts cookbook is my go-to. Her recipe includes warm apples and cider sabayon but I use it with a lemon glaze or layered with caramel buttercream and decorated with candied ginger and milk chocolate. A fantastic recipe!
http://www.cutoutandkeep.net/projects/gingerbread-with-warm-apples-and-cider-sabayon
joan says
I made two scratch versions of gingerbread this past holiday season. One was from the new cookbook called Flour (named for an excellent Boston Bakery), and the other one from the January/February 2011 issue of Cook's Illustrated. The CI cake had Guiness in the recipe. The Flour version had a coffee glaze, which I loved, but, overall, I think I liked the CI version the best. Next time I make gingerbread, I will use the CI recipe and try the coffee glaze on it.
Katrina says
Well, you said gingerbread and I thought of this one I'd remembered seeing Paige blog about.
http://acookinglifeblog.blogspot.com/2010/10/chocolate-gingerbread-and-cup-cakes-for.html
I'm not sure it's quite what you're looking for. But I'm sure it would still be good without the chocolate. I can't believe I just said that. 😉
Cookie Sleuth says
I want this for breakfast!
Katy says
David Lebowitz has my favorite recipe his site. Developed it when he was at Chez Panisse. Similar to Claudia Fleming Gramercy Tavern recipe. I use half melted butter and half oil, for flavor, though that's only an option. Also, you can sub Guinness for the water. Either way, it's super moist and nearly black. Divine.
Gloria says
I just found the nearly identical recipe I used in the past on Cooks.com
The only difference is my recipe calls for 1/2 cup molasses instead of a 1/3 and 1/3 cup butter instead of oil. Otherwise it is the same. It is less sweet since there is one cup total sugars to 2 cups flour so it might be what you are looking for. Plus since the sugars are brown and molasses, lots of flavor! I just found a 1/2 jar of molasses in the back of my refrigerator...has to be a few years old..tasted it...it is still delicious. I'll find out tonight or tomorrow if it is lethal!!
http://www.cooks.com/rec/view/0,194,155169-248204,00.html
Megan says
The gramercy tavern one is wonderful--dark and not too sweet at all.
Gloria says
I know I used to make a ginger bread that was spicy and not too sweet so I'll need search for the recipe...Just found it. It is Pumpkin Gingerbread quick breaqd though. From Better Homes and Gardens November, 1990!! The recipe is so old it is not on BHG's website anywhere. OH well! I have not had that delicious aroma in my kitchen for a while..but looking at your bread I can imagine it!
Fallon says
I'm going to love this series because gingerbread is my favorite!
This is one of my favorite gingerbread recipes from Cooking Light, Old Fashioned Gingerbread:
http://fallonscucina.blogspot.com/2009/12/old-fashion-gingerbread.html
This is another Cooking Light recipe called Gingerbread Squares, it was good but the favorite is the old fashioned kind!
http://fallonscucina.blogspot.com/2009/12/gingerbread-squares.html
Amy says
I know there is one in "The Perfect Recipe Baking Book" by Murray Jaffe (that I bought after you mentioned his brownie recipe).