Gingerbread with Dried Fruit

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Appears in Cook's Illustrated November/December 1995

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

TIME1¾ 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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