Fresh Ginger Gingerbread (Cakes)

     The cake is sweet, spicy, and tender, as we like to remember the ones our grandmothers made.

One 8-inch square pan

• 1½ cups all-purpose flour
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• ¾ teasponn baking soda
• ½ cup unsalted butter, softened
• Two-third cup dark brown sugar, firmly packed
• 2 large eggs
• ½ cup dark molasses
• 2 tablespoons finely minced peeled fresh ginger
• ¾ cup buttermilk

1. Preheat oven to 350F ; lightly grease and flour an 8-inch square glass baking dish.
2. In a medium bowl, stir together with a wire whisk the flour, groud ginger, cinnamon and baking soda ; sift the flour mixture into a bowl.
3. In a medium bowl, with a hand-held electric mixer on medium speed, cream the butter and dark brown sugar until light and fluffy.
4. Beat in the eggs, one at the time ; add the molasses and fresh ginger, mixing until  combined.
5. Add the sifted ingredients in 3 additions alternately with the buttermilk, beginning andending with the flour mixture.
6. Scrape the bowl well after each addition and mix only until the ingredients are combined.
7. Pour the batter into the prepared pan and smooth the top with a spatula ; bake about 40 minutes.
8. The gingerbread will be done when it has shrunk slightly from the edges of the pan and a wooden pick inserted in the center comes out clean.
9. Cool slightly on a wire rack, before serving warm or at room temperature.

BON APPETIT