How to Make Gingerbread

This wonderful cake is surprisingly moist. Try it for breakfast or tea as well as dessert. Serves six.

Things You'll Need

• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 eggs
• 1/4 cup dark corn syrup
• 1/2 cup light brown sugars
• 3 oz. grated ginger roots - about 1/2 cup
• 1/4 lb unsalted butters - softened
• 1/2 cup buttermilk - at room temperature
• 1/4 cup unsulfured molasses
• 1 1/2 cups unbleached white flour

Instructions

1. Preheat the oven to 350 degrees F.

2. Grease an 8-inch round cake pan.

3. Sift the flour, baking soda and salt together.

4. Beat the egg in a mixing bowl; add the molasses and corn syrup and beat.

5. Cream the butter and sugar in another bowl, until fluffy.

6. Beat the molasses into the butter mixture.

7. Alternately add the dry ingredients and the buttermilk to the butter and molasses. Stir in ginger.

8. Pour the batter into the pan and bake 35 to 40 minutes, or until the top springs back when touched.