This perennial favorite is a moist, sophisticated version made with fresh ginger and unrefined molasses. Source: Martha Stewart Living, April 2000. Make 1 8-inch square cake. Yield: Ingredients: 1/2 cup unsalted butter, softened, plus more for pan and parchment 1/2 cup packed light-brown sugar 1/2 cup unsulfured molasses 1 large egg, lightly beaten 1/4 teaspoon salt 1 1/2 cups flour 1 teaspoon baking powder 1/2 cup lowfat buttermilk, at room temperature 2 tablespoons freshly grated ginger. Instructions: 1. Preheat oven to 325 degrees. Butter an 8-inch square cake pan and line with crisscrossed parchment paper; butter parchment. Combine butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until creamy. Add molasses, egg, and salt; beat until smooth. 2. Combine flour and baking powder in a small bowl. Add half the flour mixture to butter mixture and beat until combined. Add 1/4 cup buttermilk and beat until combined. Repeat with remaining flour mixture and buttermilk. Stir in ginger until thoroughly combined. 3. Pour batter into prepared pan and bake until a cake tester inserted in center comes out clean and cake is golden brown, 40 to 45 minutes. Cool in pan on a wire rack 10 minutes before unmolding.
27.04.2023 @ 03:21
This perennial favorite is a moist, sophisticated version made with fresh ginger and unrefined molasses. Source: Martha Stewart Living, April 2000. Make 1 8-inch square cake. Yield: Ingredients: 1/2 cup unsalted butter, softened, plus more for pan and parchment 1/2 cup packed light-brown sugar 1/2 cup unsulfured molasses 1 large egg, lightly beaten 1/4 teaspoon salt 1 1/2 cups flour 1 teaspoon baking powder 1/2 cup lowfat buttermilk, at room temperature 2 tablespoons freshly grated ginger. Instructions: 1. Preheat oven to 325 degrees. Butter an 8-inch square cake pan and line with crisscrossed parchment paper; butter parchment. Combine butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until creamy. Add molasses, egg, and salt; beat until smooth. 2. Combine flour and baking powder in a small bowl. Add half the flour mixture to butter mixture and beat until combined. Add 1/4 cup buttermilk and beat until combined. Repeat with remaining flour mixture and buttermilk. Stir in ginger until thoroughly combined. 3. Pour batter into prepared pan and bake until a cake tester inserted in center comes out clean and cake is golden brown, 40 to 45 minutes. Cool in pan on a wire rack 10 minutes before unmolding.