Gingerbread Snack Cake

Name: Gingerbread Snack Cake
Yield: Serves 10 to 12
Ingredients: 2¼ cups (11¼ ounces; 319 grams), all-purpose flour; 1 teaspoon, baking soda; 1 teaspoon, ground ginger; 1 teaspoon, ground cinnamon; ½ teaspoon, unsweetened cocoa powder; ½ teaspoon, table salt; ½ teaspoon, pepper; ½ cup, buttermilk; ½ cup room-temperature, brewed coffee; ¼ cup, orange marmalade; 8 tablespoons, unsalted butter, softened; 1 cup (7 ounces; 198 grams), granulated sugar; 3 , large eggs; 2 tablespoons finely chopped crystallized, ginger; 1 cups sweet sorghum, syrup; ½ cup, vegetable oil

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By Ronni Lundy

Appears in Cook's Country December/January 2023

Desserts or Baked Goods

Cakes

In Appalachia, gingerbread is a time-honored tradition.

SERVES10 to 12

TIME1½ hours, plus 3 hours cooling

WHY THIS RECIPE WORKS

Appalachian bakers love gingerbread, and their cookbooks abound with recipes for all kinds. This tender, gingery snack cake is big on flavor and low on fuss. We started with the late Karen Barker's Not-Afraid-of-Flavor Gingerbread recipe, a...

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