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Old Fashioned Gingerbread with Orange Sauce

• Ingredients

  • 1 1/4 cups sifted all-purpose flour, plus more for dusting the pan
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 teaspoon Dutch-processed cocoa powder
  • 8 tablespoons unsalted butter, melted, then cooled to room temperature
  • 3/4 cup mild molasses
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup milk

• Direction

  1. Preheat oven to 350 degrees; grease bottom and sides of an 11x7-inch baking pan; dust with flour, taping out any excess (may use a 9-inch square pan if desired).
  2. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa.
  3. In a large bowl, beat butter, molasses, and sugar with an electric mixer at medium speed until combined.
  4. Beat in egg until incorporated.
  5. Gradually add buttermilk and milk until combined.
  6. Add dry ingredients to liquid ingredients; beat on medium speed, scraping down sides of bowl as needed, until batter is smooth, about 1 minute. Do not overmix.
  7. Transfer batter to prepared pan; bake 40 minutes, or until top springs back when lightly touched, and edges have pulled away from sides of the pan.
  8. Remove to cooling rack and cool at least 10 minutes before serving. Serve warm, or at room temperature topped with orange sauce, if desired.

Orange Sauce

• Ingredients

  • 1/3 cups fresh orange juice (from 4 oranges)
  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon juice (from 1 small lemon)
  • 1 teaspoon finely grated orange zest (from one of the oranges)

• Direction

  1. In a small saucepan, stir together the orange juice, sugar, cornstarch, and salt; bring to a boil, stirring constantly.
  2. Continue to cook until sauce is thick and clear, about 1 minute.
  3. Remove from heat; stir in butter, lemon juice, and orange zest.
  4. Serve hot, warm, or at room temperature over gingerbread squares.