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Title: Fresh Ginger Gingerbread
Submitted by: sness - June 21, 2006
3 ¼ cups flour
1 tsp cinnamon
½ tsp salt
¼ tsp cloves
¾ cup butter at room temp
1 cup sugar
3 eggs
1 cup molasses
1/3 cup grated, peeled fresh ginger
4 tsp lemon zest
1 T balsamic vinegar
1 tsp baking soda
1 cup milk
Combine flour, cinnamon, salt and cloves. Beat butter and sugar until light, then beat in eggs individually. Add molasses, ginger and zest. Mix vinegar and soda and add to butter mix. Beat in dry ingredients and milk alternately. Spread into 2 - 9" round cake pans which have been greased and lined with waxed paper. Bake 25-30 minutes at 375°. Fill and frost with lemon buttercream.
1 tsp cinnamon
½ tsp salt
¼ tsp cloves
¾ cup butter at room temp
1 cup sugar
3 eggs
1 cup molasses
1/3 cup grated, peeled fresh ginger
4 tsp lemon zest
1 T balsamic vinegar
1 tsp baking soda
1 cup milk
Combine flour, cinnamon, salt and cloves. Beat butter and sugar until light, then beat in eggs individually. Add molasses, ginger and zest. Mix vinegar and soda and add to butter mix. Beat in dry ingredients and milk alternately. Spread into 2 - 9" round cake pans which have been greased and lined with waxed paper. Bake 25-30 minutes at 375°. Fill and frost with lemon buttercream.