This gingerbread loaf is moist and full of warm spice, perfect on a crisp fall day.
Recipe and more over at The Alchemist.
Adapted from Chow
1 1/2 cups (225 g.) all-purpose flour
1 tablespoon ground ginger
3/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 tsp. finely grated fresh ginger on a microplane (freeze the ginger first to make it easier) or very finely chopped
1/2 cup (118 ml) well-shaken buttermilk
2 teaspoons vanilla extract
8 tablespoons butter (114 g.) (1 stick), at room temperature
1 cup packed (200 g.) dark brown sugar
1/2 cup (118 ml) molasses
2 large eggs, at room temperature
Heat oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.
Grease a 9-inch-by-5-inch loaf pan with butter, dust with flour, and tap out excess.
Combine flour, dried ginger, baking soda, cinnamon, salt, allspice, and cloves in a large bowl. Whisk to aerate and break up any lumps; set aside. In a separate medium bowl, stir together buttermilk, vanilla, and freshly grated ginger until combined.
Combine butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light in color and fluffy, about 5 minutes. Beat in molasses until well combined then add eggs, one at a time, beating after each addition until well incorporated.
Stop mixer and scrape bowl and paddle (mixture may look separated and curdled). Add one third flour mixture beating on low speed just until flour is incorporated. Add half buttermilk mixture and once batter is smooth add another third flour mixture. Add remaining buttermilk and mix until incorporated. Add remaining flour mixture, and beat until incorporated and smooth.
Pour into prepared pan. Bake until a toothpick inserted in the middle comes out clean and cake is pulling away from sides of pan, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.