Patti's Gingerbread

The Gingery-est Dream Cake in All the Land


This recipe for gingerbread is sooooo good. It's the only gingerbread that I've ever enjoyed. In fact, I think gingerbread usually refers to the weird cracker gingerbread that you can build houses out of. This is more of a cake, and it warms your heart and soul. It tastes delicious at room temperature and the whipped cream is optional, so it's a great option for a potluck or a gift for friends.

Ingredients

2 cups flour
1 box dark brown sugar
3/4 cup butter, softened
2 tsp. cinnamon
1/2 tsp. ginger
1 tsp. baking soda
1 tsp. nutmeg
2 eggs
1 cup buttermilk
2 cups whipping cream
2-3 Tbs. powdered sugar
1 tsp. vanilla

Directions

Combine flour and sugar.

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Using a pastry cutter to break up all the clumps of brown sugar.

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Using your hands, cut in the butter and mix into the flour mixture completely.

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Reserve one cup of this mixture for topping. Add cinnamon, baking soda, nutmeg and ginger to the remaining flour mixture.

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Stir in the eggs and buttermilk.

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Pour the batter into an ungreased 9 x 13" pan.

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Sprinkle with the reserved topping and bake at 350 degrees for 45 minutes.

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About .5 seconds after saying "Don't touch, girls."

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While the gingerbread is baking, whip the cream into stiff peaks.

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Fold in 2-3 Tbs. powdered sugar and 1 tsp. vanilla.

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Let the gingerbread cool and serve with a nice big dollop of whipped cream.

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Ingredients

2 cups flour
1 box dark brown sugar
3/4 cup butter, softened
2 tsp. cinnamon
1/2 tsp. ginger
1 tsp. baking soda
1 tsp. nutmeg
2 eggs
1 cup buttermilk
2 cups whipping cream
2-3 Tbs. powdered sugar
1 tsp. vanilla

Directions

Combine flour and sugar, using a pastry cutter to break up all the clumps of brown sugar. Using your hands, cut in the butter and mix into the flour mixture completely. Reserve one cup of this mixture for topping. Add cinnamon, baking soda, nutmeg and ginger to the remaining flour mixture. Stir in the eggs and buttermilk. Pour the batter into an ungreased 9 x 13" pan. Sprinkle with the reserved topping and bake at 350 degrees for 45 minutes. While the gingerbread is baking, whip the cream into stiff peaks. Fold in 2-3 Tbs. powdered sugar and 1 tsp. vanilla. Let the gingerbread cool and serve with a nice big dollop of whipped cream.