Description
A richly spiced gingerbread perfectly paired with an elegant ermine frosting for a comforting dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup molasses
- 2 large eggs
- 1/2 cup whole milk
- 2 tbsp all-purpose flour (for frosting)
- 1/2 cup whole milk (for frosting)
- 1/2 cup unsalted butter (for frosting)
- 1 cup powdered sugar (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a baking pan by greasing it lightly.
- Combine the dry ingredients: flour, ground ginger, cinnamon, baking powder, baking soda, and salt in a mixing bowl. Whisk thoroughly.
- Cream the butter and brown sugar in another large bowl until light and fluffy.
- Add in the molasses and eggs, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, alternating with milk until combined.
- Pour the batter into the prepared pan, smoothing the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- For the ermine frosting, whisk together flour and milk in a saucepan over medium heat until thickened. Let it cool before whipping with butter and sugar until light and fluffy.
- Once the gingerbread is completely cool, frost generously with the ermine.
Notes
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to one week or freeze for up to three months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: gingerbread, dessert, ermine frosting, holiday, baking