Ginger bread

Gingerbread

  Gingerbread has somehow been relegated to the holiday season, but this loaf is so easy and delicious that it merits being made throughout the year. Dust the cake with confectioners’ sugar before serving, and top slices with Whipped Cream sprinkled with the same spices used in the cake, if desired.

Ginger bread

MAKES ONE 9-BY-5-INCH LOAF

Ingredients :

  1. 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  2. 1¼ cups all-purpose flour
  3. 1 teaspoon salt
  4. ½ teaspoon baking soda
  5. ½ teaspoon baking powder
  6. 1 teaspoon ground cinnamon
  7. ¾ teaspoon ground ginger
  8. ¾ teaspoon freshly grated nutmeg
  9. ¼ teaspoon ground cloves
  10. ½ cup packed dark brown sugar
  11. ½ cup granulated sugar
  12. 4 large eggs
  13. 1 teaspoon vanilla extract
  14.  Confectioners’ sugar, for dusting

Instructions :

1. Preheat oven to 350°F. Butter a 9-by-5-inch loaf pan. Sift together flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves into a large bowl.
2. With an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until pale and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, mixing well after each addition. Beat in vanilla.
Reduce speed to low; gradually add flour mixture and beat until just incorporated.
3. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, 50 to 55 minutes. Transfer pan to a wire rack to cool completely. Run a thin knife around edge of cake to loosen. Turn out cake onto a serving platter; dust generously with confectioners’ sugar.
Other recipes Candy : Here

Resources : book Martha stewart's Cakes
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