Lafayette Gingerbread

• Vegetarian

• Produce

  • 2 tbsp Ginger, ground
  • 1 Orange, zest of

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 cup Molasses

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, dark packed
  • 1 1/2 tsp Cinnamon, ground
  • 1 tsp Nutmeg, ground
  • 1 Whipped cream

• Drinks

  • 1/3 cup Orange juice, freshly squeezed

• Dairy

  • 1/2 cup Butter, unsalted
  • 3/4 cup Buttermilk

Found on completelydelicious.com

Description

Ingredients

• 1/2 cup (113 grams) unsalted butter, at room temperature
• 1/2 cup (110 grams) dark brown sugar, packed
• 1 cup (225 ml) molasses
• 3 large eggs
• 3 cups (375 grams) all-purpose flour
• 2 tablespoons ground ginger
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 3/4 cup (175 ml) buttermilk
• 1/3 cup (75 ml) freshly squeezed orange juice
• Zest of 1 orange
• Whipped cream (for serving)

Directions

• Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking pan.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium high speed until light and fluffy. Add the molasses and mix until incorporated. Add the eggs one at a time, mixing after each.
• In a separate bowl, combine the flour, ginger, cinnamon, nutmeg, baking soda, and orange zest. In another small bowl, whisk together the orange juice and the buttermilk. Add the dry ingredients to the mixer in 3 additions, alternating with the buttermilk mixture, and ending with the dry ingredients. Mix until just combined.
• Pour batter into the prepared baking pan and bake until a toothpick inserted into the center comes out clean, 40-45 minutes. Let cool on a wire rack. Serve with whipped cream, if desired.