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1
Preheat the oven to 375 degrees F. Coat a 9 by 9 by 2-inch pan with nonstick oil-and-flour baking spray, then set aside.
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2
Whisk the cake and spice mixes, the ginger and baking soda together in a large bowl to combine.
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3
Add the berries and toss well.
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4
Make a well in the middle of the dry ingredients.
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5
Whisk the buttermilk, molasses, and eggs in a 1-quart measure until smooth.
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6
Pour into the well in the dry ingredients, then fold in using a large rubber spatula.
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7
The batter should be lumpy with a few floury specks still clearly visible.
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8
Scoop the batter into the pan, spreading to the corners, and sprinkle the spiced sugar evenly on top.
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9
Bake in the lower third of the oven until lightly brown and a cake taster inserted into the middle of the gingerbread comes out clean, 25 to 30 minutes.
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10
Cool the gingerbread in the upright pan on a wire rack to room temperature, cut into large squares, and serve.
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11
4 cups sifted all-purpose flour
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12
2 cups sugar
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13
4 teaspoons baking powder
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14
1/2 teaspoon salt
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15
1 cup (2 sticks) ice-cold butter, diced (do not substitute)
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16
Churn the flour, sugar, baking powder, and salt in a food processor fitted with the metal chopping blade a couple of seconds until well blended.
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17
Tap 1/2 the mixture onto a large piece of waxed paper and reserve.
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18
Scatter 1/2 the butter evenly over the dry ingredients in the processor and pulse 6 to 8 times.
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19
Scrape the work bowl and stir, pushing larger pieces of butter to the bottom.
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20
Pulse quickly 3 to 5 times more until the mixture is about the texture of lentils.
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21
Empty the mixture into a large mixing bowl.
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22
Return the reserved dry mixture to the food processor, scatter the remaining butter evenly on top, and cut in as before.
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23
Add to the mixture in the bowl.
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24
Toss the 2 batches together well, then spoon into a large zipper freezer bag, press out all the air, and seal.
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25
Label, date, and store in the refrigerator or freezer.
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26
This quick cake mix will last at least two months in the freezer, 1 week to 10 days in the refrigerator.
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27
Scoop out the cold or frozen mix - no need to thaw - and use as individual recipes direct.
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28
3/4 cup ground cinnamon
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29
1/4 cup ground ginger
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30
1 1/2 tablespoons ground or freshly grated nutmeg
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31
Place the 3 spices in a small bowl and whisk until well blended.
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32
Spoon 1/2 of the spice mix into an 8-ounce preserving jar, rap against the counter until the mixture compacts a bit.
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33
Add the remaining spice mixture and compact as before.
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34
Screw the lid down tight, label, and date the jar of spice mix, then store on a cool, dry, dark shelf.
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35
Use as recipes direct.
