Old-Fashioned Gingerbread

Name: Old-Fashioned Gingerbread
Yield: Serves 8
Ingredients: 2 1/4 cups, sifted all-purpose unbleached flour (11 1/4 ounces), plus more for dusting pan; 1/2 teaspoon, baking soda; 1/2 teaspoon, table salt; 2 teaspoons, ground ginger; 1 teaspoon, ground cinnamon; 1/2 teaspoon, ground cloves; 1/2 teaspoon, ground nutmeg; 1/2 teaspoon, ground allspice; 1 teaspoon, Dutch-processed cocoa powder; 8 tablespoons, unsalted butter, melted, then cooled to room temperature; 3/4 cup, mild molasses; 3/4 cup, granulated sugar (5 1/4 ounces); 1 , large egg; 1/2 cup, buttermilk; 1/2 cup, milk

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Appears in Cook's Illustrated November/December 1995

Desserts or Baked Goods

Cakes

For the best version of this traditional cake, use light molasses, equal parts of whole milk and buttermilk, and melt the butter before adding it to the batter.

SERVES8

TIME1½ hours

WHY THIS RECIPE WORKS

In our old-fashioned gingerbread recipe, we used milk rather than hot water (which many recipes call for) for a richer, moister cake. We sweetened our gingerbread recipe with a combination of light unsulfured molasses and white sugar, and u...

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