Scratch Gingerbread gets its name from the fact I didn’t use a box mix. There’s absolutely nothing wrong with box gingerbread mix, and I grew up on the Betty Crocker kind. Everyone loved it and no one said they “tasted the box” or whatever. That being said, this is a scratch version and it’s adapted from The Dairy Hollow House Cookbook.
Scratch Gingerbread Notes
This recipe is interesting in that it starts with a dry mixture and the fat (butter, but you can use shortening if you want) is cut in before adding the wet ingredients. The result is an ultra-moist cake that tastes even better on Day 2 when the flavors have settled. Fuzz seemed to like this and I thought it was good, but it wasn’t quite as molasses-y as I remember my old recipe to be. It is a favorite of many, however, and after I made it I found a few other bloggers who raved about it. If you like rich, sweet, gingerbread, this one’s worth a try. In the meantime, I’m still on the hunt for one that’s dark, spicy and less sweet.
Dairy Hollow House Gingerbread
1 1/2 cups all-purpose flour (6.8 oz)
1 cup sugar
2 teaspoons ground ginger
1 teaspoon cinnamon
Pinch of nutmeg (I left that out)
1 stick regular butter
1 large egg
3 tablespoons molasses — Try with blackstrap!
1 cup buttermilk
1 teaspoon baking soda
Scant teaspoon salt
Preheat oven to 350 degrees F. Spray a 9 inch square metal pan with flour-added cooking spray
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 (which I’ve seen other people do) or just do it all in the processor, which is how I did it.
Add egg and molasses and pulse to mix. In a 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 top, bake on center rack for 30 minutes. Let cool.