Soft Molasses Gingerbread Squares
American
A soft, dark gingerbread cake with molasses and ground ginger.
- Servings (recipe yield)
- 9 servings
- Prep time
- 12 min
- Cook time
- 26 min
- Rest / chill / soak
- 0 min
- Total time
- 38 min
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Ingredients
- 2 cups all-purpose flour
- 2 tsp ground ginger
- 1½ tsp baking soda
- ½ tsp fine salt
- ⅓ cup unsalted butter, melted
- 1 cup unsulphured molasses
- ½ cup buttermilk
- 1 large egg
Instructions
- Heat the oven to 350°F (175°C) and line an 8-inch square pan. Whisk flour, ginger, soda and salt in a bowl.
- Whisk the butter, molasses, buttermilk and egg in another bowl. Fold in the flour mixture until you see no dry patches.
- Bake for about 24 to 28 minutes, until a tester comes out with a few moist crumbs. Cool before slicing.
Source: Adapted from Fannie Merritt Farmer’s public-domain Boston Cooking-School Cook Book · Recipe source · Public-domain source license