Gingerbread (Syrup Cake) – YUM-MO

Just in time for Thanksgiving!!

It was a family tradition, of sorts.  Once every now and then, instead of cooking regular supper on Sunday evenings my Mom would fix a pan of what she called “Gingerbread”. 

It actually is a syrup cake… I found that out the first time I told DH we were having “gingerbread” and he was disappointed when he saw the cake instead of a flat, traditional gingerbread like you would make cookies with.

This is really good stuff, and it is very easy to make.  I sometimes try to adapt recipes to make them a little more carb friendly by using some whole wheat flour and Splenda instead of the usual stuff… not this one.  I just can’t mess with Mom’s recipe because it is too good as is!  One note… the recipe calls for “syrup or molasses”… use the THICK kind of syrup… not that thin, watered-down stuff.  I recommend a good molasses or “Steen’s Cane Syrup” if you can get it.  Sorghum syrup will also work well.

Enjoy!  (Serving suggestion… this was the one time Mom let us eat the cake right out of the oven and we could slather the top of the cake with butter… UUUUUUMMMMM!)

Mom’s Gingerbread (Syrup Cake)

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 3/4 cup thick syrup or molasses
• 1 cup buttermilk
• 2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons ginger (I add a little more)
• 1 teaspoon cinnamon (I add a little more of this, too.)
• 1 teaspoon baking soda

Mix dry ingredients in a med. bowl and set aside.  Beat butter until smooth and creamy.  Add sugar and beat until fluffy.  Add egg and syrup; beat until smooth.  Add buttermilk a little at a time, beating well.  Gradually mix in dry ingredients and mix until batter is smooth.  Pour into a greased 9 x 13” pan.  Bat at 350 degrees for about 30 minutes or until center tests done with a toothpick.

Happy Thanksgiving, ya’all!!

Kat