We’re going to transition away from muffins for a bit, but they will make a comeback in the fall when I will share several holiday favorites.
White Gingerbread is a great transitional recipe because while it is typically made in a 9×13 pan, it also adapts well for muffins.
I do not know the origins of this recipe; I assume Mom found it in the local paper or one of the several women’s magazines she enjoyed reading back in 70s. But this coffeecake dessert became an instant favorite.
This recipe differs from classic gingerbread in that it contains no molasses. And while there is a distinct ginger flavor, it is more subtle than the winter version.
It is a nice after-school snack, a light dinner dessert, or even a suitable breakfast treat served with a cup of hot coffee or tea.
Ingredients:
- 4 cups sifted flour
- 2 cups sugar
- 1 cup butter
- 2 beaten eggs
- 1 cup buttermilk
- 1/2 teaspoon soda dissolved in the milk
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
Directions:
- Crumb the flour, sugar, and butter with pastry blender
- Reserve 2 cups
- To remaining crumbs, add eggs, milk, soda and spices. Mix well
- In a greased 9×13 pan, sprinkle half the crumbs on the bottom
- Spread the batter over the crumbs (the batter will be thick)
- Sprinkel remaining crumbs over the top
- Bake at 350 for about 25 minutes
This post is a part of BethFishReads’ Weekend Cooking link-up. For more delicious recipes, please visit this weekly blog feature.
Love the sound of this Molly! I’ve never had white gingerbread before but love all of the flavors included in this. Would be great with a side of fresh strawberries. Mmmm!
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Oohhh… LOVE the fresh strawberry idea, Trish 🙂
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I’m fond of ginger recipes that use several types of ginger at once, especially candied ginger. I bet you could add some to this recipe to intensify the gingery-ness. A non-molasses version is always nice.
best… mae at maefood.blogspot.com
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I’ve never used candy ginger, but I bet you’re right. It would probably elevate the complexity of the cake to something truly special 🙂
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I’ve never heard of white gingerbread but I’m intrigued! It doesn’t look quite as heavy as regular gingerbread. I’ll have to give this a try. I love the flavor of ginger and this sounds delicious.
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I hope you like the recipe as much our family does!
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Another great way to use ginger. Thanks
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I’ve never had any kind of gingerbread but from the list of ingredients I bet I would like it.
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It is tastes similar to a mild spice cake. I hope you try it sometime and let me know what you think.
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I’ve never even heard of white gingerbread! But I love spice-flavored baked goods. I will have to give these a try.
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When you do, let me know how you like it 🙂
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I am not a big fan of gingerbread probably because I am wishy-washy about nutmeg 😉 but I would give this one with the more subtle flavor a try–maybe upping the cinnamon for me. It looks like it would pair well with a cup of tea.
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Perfect with a cup of tea… in my humble opinion 🙂
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Old-fashioned gingerbread is one of my childhood’s fondest memories. Ours was made with dark molasses. Because I still love that old favorite so much I want to try your version. It will be fun to compare. Because I usually cook for two, I’m going to try cutting the recipe in half. What do you think?
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I’m sure halving the recipe would work fine. I will also offer the suggestion of freezing half – that way you will have an impromptu dessert to offer surprise guests 🙂
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This sounds really good, pinning it.
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Thanks so much!
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