Shop Command Performance | Jamie Gwen's Recipes | HSN Cookbook | Print Friendly Version

Serving Size: 9

½ cup unsalted butter, at room temperature
1 ¼ cups sugar
1 large egg
½ cup molasses
2 tablespoons corn syrup
1 teaspoon baking soda
¾ cup hot water
2 cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
2 teaspoons ground ginger
pinch of sal

1. Preheat the oven to 350 degrees F. Grease an 8-inch-square cake pan.
   
   
2. In a medium mixing bowl, cream together the butter and sugar until light and fluffy.
   
   
3. Add the egg, molasses and corn syrup; mix well.
   
   
4. Combine the baking soda and water in a measuring cup.
   
   
5. In a separate bowl, combine the flour, cinnamon, cloves, ginger and salt.
   
   
6. Add the flour mixture and the baking soda/water mixture, alternately, to the creamed butter mixture, to form a batter. Beat just until the last addition is incorporated.
   
   
7. Pour the batter into the prepared pan. Bake 30 minutes, or until a cake tester inserted in the center of the bread comes out clean.
   
   
8. Cool on a wire rack.

The combination of molasses and corn syrup keeps this bread moist even in its low-fat form Use 1/3 cup of reduced-fat (50 percent-less-fat) butter or non-diet tub-style margarine and 2 egg whites to lighten the gingerbread.