Made this for a wonderful weekend in the Ardennes with a great group of friends. Pure heaven.
It’s a firmer gingerbread, not a ginger cake, so keep this in mind. In fact it’s a bit Christmassy, so would be nice to make around the holidays.
Try it hot out of the oven with a giant slather of salty butter.
- 1/2 cup molasses
- 6 tablespoons butter
- 1 Egg
- 4 tablespoons buttermilk
- 2 cups flour
- 1 teaspoon baking soda
- 2 heaping teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/3 cup firmly packed brown sugar
- Pinch of salt
- 3/4 cup dried currants or raisins
- Preheat the oven to 375 degrees F. and line the bottom of a buttered 8-inch round tin (2 inches deep) with parchment paper.
- Melt the molasses with the butter.
- Beat the egg with the buttermilk.
- Sift together flour, baking soda, ground ginger, cinnamon, brown sugar, and a pinch of salt. Mix in the currants or raisins.
- Add the egg mixture, then add the syrup mixture and mix well.
- Bake 10 minutes in the 375-degree oven, turn the heat down to 325 degrees F. and bake 35 to 40 minutes more.
- A few crumbs will stick to a tester when the cake is done.