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Gingerbread Supreme

Gingerbread Supreme

Isn’t real gingerbread the most comforting tasting cake? It’s moist and has such a rich, complex flavor. This recipe truly is supreme!

Whenever I think of the word “supreme” I think of “A Love Supreme,” the classic jazz album by saxophonist John Coltrane. Take a listen!



Gingerbread Supreme


  • 8 tablespoons butter
  • ¼ cup brown sugar, firmly packed
  • ½ cup molasses
  • 1 large egg
  • 1½ cups sifted flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • 2 dashes ground nutmeg
  • ½ teaspoon ground cloves
  • 1½ teaspoons ground ginger
  • ½ cup half-and-half cream
  • 2 teaspoons lemon juice
  • ½ cup finely chopped crystallized ginger
  • 2 tablespoons large Turbinado sugar


  1. Preheat oven to 350 degrees.
  2. With an electric mixer, cream butter and brown sugar. Add molasses and egg. Beat until smooth.
  3. In a separate bowl, combine flour, baking soda, cinnamon, allspice, nutmeg, and ground ginger.
  4. Add half of the flour mixture to the molasses mixture, mixing just until blended.
  5. In a small bowl, mix cream and lemon juice. Add half of the cream mixture to the batter and blend. Repeat by adding remaining flour mixture then the remaining cream mixture.
  6. With a spoon stir in the crystallized ginger.
  7. Spray a 9-inch glass pie dish with non-stick cooking spray.
  8. Pour batter into the dish. Sprinkle batter with Turbinado sugar.
  9. Bake for 30 minutes.
  10. Cut as you would cut a pie piece. Serve warm with vanilla ice cream (optional).

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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