An easy breakfast or snack cake
This gingerbread recipe comes to us from our Editorial Director Amy Reiley’s critically acclaimed cookbook, Fork Me, Spoon Me. This sweet exploration in aphrodisiac baking was created by Sondra Bernstein of Sonoma’s Girl and the Fig to showcase three forms of ginger. And with that much ginger, this quick bread is definitely loaded with aphrodisiac power.
A gingerbread quick bread
It’s a surprisingly simple gingerbread recipe. So quick to whip up, it works for breakfast or a midnight snack. Serve it to someone special and we can almost guarantee you will get a steamy “thank you.”
Read more about ginger’s aphrodisiac side.
This gingerbread recipe from the cookbook Fork Me, Spoon Me features three kinds of ginger for the most powerfully spicy flavor. It's a super-moist bread perfect as a breakfast or snack.
- 1 1/2 c all purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 6 tbsp crystallized ginger minced
- 1/2 c unsalted butter room temperature, 1 stick
- 1/2 c packed brown sugar
- 1/3 c sugar
- 2 large eggs
- 3 tbsp ginger peeled and grated)
- 1/2 c buttermilk
- Preheat oven to 350 degrees.
- Grease and flour an 8 1/2 x 4 1/2 inch loaf pan. Mix the first 4 ingredients in a medium bowl. Add 3 tablespoons crystallized ginger.
- Beat the butter and both sugars in large bowl until the mixture becomes light and frothy. Beat in eggs, 1 egg at a time. Mix in fresh ginger.
- Stir the dry ingredients into the creamed butter and egg mixture, alternating with buttermilk, beginning and ending with dry ingredients.
- Transfer batter to waiting pan. Sprinkle remaining 3 T crystallized ginger over batter.
- Bake until a toothpick, gently inserted into the cake’s warm center, comes out clean, about 50 minutes.
- Turn out onto rack and cool completely. Serve slices with vanilla yogurt and a bowl of strawberries.
If you like this recipe from Fork Me, Spoon Me: the sensual cookbook, try the whole book!
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