from Debbie Ladyfingers, 12/22/02:
Gingerbread recipe follows. It's the only one I've used since I found it in one of Laurie Colwin's cookbooks, and it makes a dark, moist, spicy gingerbread that I love.
Laurie Colwin's Gingerbread
1/2 c. butter
1/2 c. dark brown sugar*
1/2 c. molasses
2 eggs
1 1/2 c. flour
1/2 tsp. baking soda
1 generous TB. ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. allspice
2 tsp. vanilla**
1/2 c. buttermilk***
Butter a 9" square pan, and preheat oven to 350 degrees F.
Bream together butter and brown sugar until fluffy, then beat in molasses. Beat in eggs, one at a time. Add flour, baking soda and spices, mix till combined. Add vanilla and buttermilk. Turn into the buttered pan, and bake around 30 minutes, until a toothpick comes out clean. Cool on rack before cuttting.^
*Dark brown sugar makes a slightly sugary crust, light brown will give you a somewhat spongier cake.
** The original recipe suggests lemon brandy in place of the vanilla, but I keep forgetting to get any.
*** If, like me, buttermilk is not always at hand, you can use soured milk (1/2 tsp. vinegar or lemon juice added to 1/2 c. milk) or you can mix milk and yogurt about half and half.
^This is purely theoretical, as mine nevers gets a chance to cool before I have to taste.