Servings: Serves 8 to 12
To make gingerbread: Preheat oven to 350°. Grease and flour an 8-inch-square pan; set aside. In a large bowl, sift together dry ingredients. Stir in melted butter, molasses, egg, and buttermilk. Add hot water; stir until combined. Pour batter into prepared pan. Bake 45 to 50 minutes, or until middle of cake springs back when you press it with your finger.
To make honey butter: In a small bowl, whisk ingredients until combined. Scrape into a ramekin; refrigerate at least 30 minutes or up to 1 day.
Remove cake from oven; let cool on a rack. Serve warm or at room temperature along with honey butter.
Note:The fresh ginger should be peeled unless otherwise noted. To grate fresh ginger, use a microplane grater or a triangular ginger grater, which will catch unwanted ginger fibers in its teeth, leaving behind a juicy, concentrated pulp.
From the February 2008 issue of O, The Oprah Magazine
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