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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1/2 cup butter, softened |
1/2 cup granulated sugar |
1/2 cup firmly packed dark brown sugar |
1 large egg |
2/3 cup molasses |
2 1/2 cups all-purpose flour |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1 teaspoon ground ginger |
1/2 teaspoon salt |
1/2 teaspoon ground allspice |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1/8 teaspoon baking powder |
1 cup buttermilk |
whipped cream (optional) |
Directions:
1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg, beating until blended. Add molasses, beating until smooth.
2. Whisk together flour and next 8 ingredients in a large bowl. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour into 9 lightly greased (6-oz.) ramekins.
3. Bake at 350° for 24 to 28 minutes or until a wooden pick inserted in center comes out clean. Let cool on a wire rack 15 minutes. Serve warm with whipped cream, or drizzle with Rum Glaze.
4. Note: Gingerbread may be baked in a greased and floured 9-inch square pan. Increase bake time to 50 to 55 minutes.
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