Gingerbread Recipe

Name: Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup buttermilk; 6 tablespoons butter; 3 eggs; 1 cup brown sugar; 2 cups flour; 1 teaspoon baking soda; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon freshly ground nutmeg; 3 cups Creme Anglaise Sauce, recipe follows; 1 cup sweetened whipped cream; 12 sprigs of fresh mint

Servings: persons

1 cup buttermilk
6 tablespoons butter
3 eggs
1 cup brown sugar
2 cups flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground nutmeg
3 cups Creme Anglaise Sauce, recipe follows
1 cup sweetened whipped cream
12 sprigs of fresh mint

1
Preheat the oven to 350 degrees F. Grease and line with parchment paper a 13 by 9 by 2 rectangular cake pan.
2
In a saucepan, over medium heat, add the buttermilk and butter.
3
When the butter has melted, remove from the heat and cool.
4
Whisk in the eggs and sugar.
5
Whisk until smooth.
6
Sift the flour, baking soda and spices together.
7
Stir the flour.
8
Mix well.
9
Pour into the prepared pan.
10
Bake for 30 to 35 minutes or until the center of the cake is done.
11
Remove the cake from the pan and cool on a wire rack.
12
Slice the cake into 12 servings.
13
To serve, spoon the sauce in the center of each plate.
14
Place a piece of cake in the center of the sauce.
15
Garnish with whipped cream and mint.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup buttermilk, 6 tablespoons butter, 3 eggs, 1 cup brown sugar, and more.

Yes, Gingerbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread

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