Light Gingerbread

Light or “white” ginger bread is milder in flavor and lighter—but not white—in color. The amount of ginger is reduced and instead of molasses, brown sugar or maple syrup is used for a sweetener. This recipe uses maple syrup.

Ingredients

2 2/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt

1 cup butter
3/4 cup granulated sugar
1 large egg
1/2 cup maple syrup

1 cup buttermilk

Directions

Preheat the oven to 350 degrees.

1. Grease a 9 x 13-inch rectangular pan.
2. Mix the flour, soda, ginger, cinnamon, cloves, and salt together in a medium bowl. Set aside.
3. Cream the butter with the sugar. Add the egg and beat until light and airy. Add the maple syrup.
4. Starting with the flour mixture, add the flour and buttermilk to the creamed mixture in three or four additions beating just until combined with the mixer on lowest speed. Do not over mix.
5. Scrape the batter into the prepared pan, smooth the top, and bake for 35 to 40 minutes or until done. The top should spring back when lightly touched and a toothpick or skewer should come out clean when inserted in the center of the cake.
6. Let cool for 20 minutes in the pan on a rack. Serve with sweetened whipped cream or a sauce of your choosing.

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