Gingerbread with Buttermilk Glaze
Author: 
 
Recipe Name: Gingerbread with Buttermilk Glaze Gingerbread with Buttermilk Glaze Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 12–14 servings
Ingredients
  • 1 cup unsalted butter, softened and divided
  • 2 cups granulated sugar, divided
  • 1 cup sorghum syrup or molasses
  • 1 egg
  • 2½ cups all-purpose flour
  • 3 teaspoons baking soda, divided
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup hot water
  • ½ cup buttermilk
  • 1 tablespoon light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1½ cups freshly whipped cream, optional
Instructions
  1. Preheat the oven to 350 degrees. Grease and flour a 13-by-9-inch baking dish and set aside.
  2. Place ½ cup of the butter in the bowl of an electric mixer and beat at medium speed until creamy. Gradually add 1 cup of the granulated sugar, beating well. Stir in the sorghum or molasses and egg and beat well.
  3. In a separate bowl, stir together the flour, 1½ teaspoons of the baking soda, the salt, cinnamon, ginger and cloves. Add alternately to the butter mixture with the hot water, beginning and ending with the flour. Mix on low speed.
  4. Transfer the batter to the prepared pan and bake 35–40 minutes or until a tester inserted in the center comes out clean.
  5. Meanwhile, place the remaining butter, granulated sugar and baking soda in a large saucepan over medium heat. Add the buttermilk and corn syrup, stirring to blend. Allow to come to a boil and cook 4 minutes, stirring constantly until the glaze is golden brown. Remove from the heat and stir in the extract. Set aside to cool slightly.
  6. Remove the cake from the oven and place on a wire rack. Drizzle evenly with the buttermilk glaze. Cool completely in the pan. If desired, serve with a dollop of freshly whipped cream.
  7. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/the-call-of-fall/