This recipe comes to us via Nancy, who creates many of our test kitchen recipes. We’ve heard of this recipe during discussions of our favorite holiday desserts, but we were finally able to taste it this week! Wow. The doughy, moist gingerbread flavor and the rich buttermilk had us coming back for seconds. And sometimes thirds. And since you’ve asked, fourths!
- 2 eggs, beaten
- 1 cup buttermilk
- 1 lb brown sugar
- 2 cups Beetnik All Purpose Gluten Free Flour
- 3/4 cup butter
- 1 tsp ginger
- 1 tsp cinnamon
- 1 tsp nutmeg
Preheat the oven to 350 degrees. Add eggs to the buttermilk, blend and set aside. Combine the brown sugar and flour. Cut in the butter and reserve 1 cup of mixture for later use. Add baking soda, ginger, cinnamon and nutmeg to the sugar mixture. Stir in buttermilk mixture until all the ingredients are moist.
Pour batter into a 9×13 inch greased and floured metal baking pan. Sprinkle reserve cup of sugar over the top of the batter. Bake for 35 minutes – check at minute 35. If not finished, bake in 5 minute increments until done. Add fresh whipped cream for extra tastiness!