"Gingerbread is a classic spice cake that speaks of home and hearth. It's also a great traveling food because it's both sturdy and moist. It will keep for several days and freezes well. Enjoy it with whipped cream or brandied hard sauce, or have it plain."
1 cup molasses
1/2 cup buttermilk
1 egg, lightly beaten
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground ginger*
1/2 cup (1 stick) butter, melted
1 cup heavy (whipping) cream, whipped (optional, for serving)
Preheat oven to 350 degrees F. Grease a 9-inch square baking pan (a disposable baking pan if packing for traveling).
In a small bowl, combine the molasses, buttermilk, and egg and stir to blend.
Sift the dry ingredients into a large bowl. Add the molasses mixture and mix well. Add the butter and stir just until blended. Pour the batter into the prepared pan.
Bake for 25 to 35 minutes, or until a tester inserted into the center comes out clean. Cool in the pan on a wire rack. When completely cool, cut into eight generous pieces and cover securely with aluminum foil for packing.
Put the whipped cream in a small covered container in the refrigerator until packing time. Wrap the container in heavy aluminum foil and place it in the pack. Stir before serving. If the hike is longer than 1 1/2 hours, leave the whipped cream at home.*VARIATION:
For a more intense ginger experience, substitute 1-2 tablespoons peeled and grated fresh ginger root for the 1 teaspoon ground ginger. Add it to the molasses mixture instead of to the dry ingredients.
Makes 8 servings
Source: Picnic by DeeDee Stovel