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
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees.
- With an electric mixer, cream butter and brown sugar. Add molasses and egg. Beat until smooth.
- In a separate bowl, combine flour, baking soda, cinnamon, allspice, nutmeg, and ground ginger.
- Add half of the flour mixture to the molasses mixture, mixing just until blended.
- 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.
- With a spoon stir in the crystallized ginger.
- Spray a 9-inch glass pie dish with non-stick cooking spray.
- Pour batter into the dish. Sprinkle batter with Turbinado sugar.
- Bake for 30 minutes.
- Cut as you would cut a pie piece. Serve warm with vanilla ice cream (optional).
