Gingerbread with Spiced Honey Butter
Created by Rori Trovato
Servings: Serves 8 to 12
  • 8 tablespoons (1 stick) unsalted butter , melted, plus more for pan
  • 2 cups all-purpose flour , sifted before measuring, plus more for pan
  • 1/3 cup sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup molasses
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/4 cup hot water
  • 4 tablespoons (1/2 stick) unsalted butter , room temperature
  • 2 tablespoons honey
  • 1 piece (1 inch) fresh ginger , grated (about 1 teaspoon.)
  • 1 teaspoon cinnamon
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.