Laurie Colwins Gingerbread Recipe

Name: Laurie Colwins Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces (1 stick) unsalted butter, additional for buttering pan; 1/2 cup light or dark brown sugar; 1/2 cup light molasses; 2 large eggs; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1 1/2 tablespoons ground ginger, or to taste; 1 teaspoon cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground allspice; 2 teaspoons lemon brandy or vanilla extract (see note); 1/2 cup buttermilk (or milk with a little plain yogurt beaten into it)

Servings: persons

4 ounces (1 stick) unsalted butter, additional for buttering pan
1/2 cup light or dark brown sugar
1/2 cup light molasses
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 tablespoons ground ginger, or to taste
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 teaspoons lemon brandy or vanilla extract (see note)
1/2 cup buttermilk (or milk with a little plain yogurt beaten into it)

1
Heat oven to 350 degrees.
2
Butter a 9-inch cake pan and set aside.
3
Cream remaining 4 ounces butter with the brown sugar.
4
Beat until fluffy, add molasses, then beat in eggs.
5
Add flour, baking soda, ground ginger, cinnamon, cloves and allspice.
6
Add lemon brandy or vanilla extract and buttermilk and turn batter into pan.
7
Bake for 20 to 30 minutes (check after 20 minutes).
8
Cool on a rack.

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 4 ounces (1 stick) unsalted butter, additional for buttering pan, 1/2 cup light or dark brown sugar, 1/2 cup light molasses, 2 large eggs, and more.

Yes, Laurie Colwins 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.

Laurie Colwins Gingerbread

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