Buttermilk Gingerbread
Cook time: 
Total time: 
Serves: 16 servings
  • 2¼ cups all-purpose flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ cup solid vegetable shortening
  • ½ cup granulated sugar
  • 1 egg
  • ¾ cup molasses
  • 1 cup water Powdered sugar or whipped cream
  1. Preheat oven to 350°F.
  2. Grease and flour one 9-inch square baking pan.
  3. In medium mixing bowl sift together the flour, Buttermilk Blend, ginger, cinnamon, salt, baking soda and baking powder; set aside.
  4. In large mixing bowl beat together the shortening and sugar until fluffy.
  5. Add egg and molasses.
  6. Beat thoroughly.
  7. Add the dry ingredients and water alternately, starting and ending with the dry ingredients.
  8. Mix just until smooth.
  9. Do not overbeat.
  10. Pour batter into prepared pan.
  11. Bake 40 minutes, or until wooden toothpick tests done.
  12. Remove from pan and let cool on cake rack.
  13. Sprinkle with powdered sugar, or serve with whipped cream.
  14. Whole Wheat Gingerbread:
  15. Substitute 1 cup whole wheat flour for 1 cup of all-purpose flour.
  16. Decrease sugar to ⅓ cup.
  17. Follow the rest of the Buttermilk Gingerbread recipe exactly.
Nutrition Information
Calories: 200 Fat: 7g Saturated fat: 2g Trans fat: 1g Carbohydrates: 33g Sugar: 16g Sodium: 184mg Fiber: 1g Protein: 3g Cholesterol: 1mg
Recipe by SacoFoods at http://www.sacofoods.com/buttermilk-gingerbread/