Gingerbread With Rum Glaze (Southern Living)

READY IN: 55mins

INGREDIENTS

  • 12 cupbutter, softened
  • 12 cupgranulated sugar
  • 12 cup firmly packed dark brown sugar
  • 1largeegg
  • 23 cupmolasses
  • 2 12 cupsall-purpose flour
  • 2teaspoonscinnamon
  • 1teaspoonbaking soda
  • 1teaspoonground ginger
  • 12 teaspoonsalt
  • 12 teaspoonground allspice
  • 12 teaspoonground nutmeg
  • 14 teaspoonground cloves
  • 18 teaspoonbaking powder
  • 1cupbuttermilk
  • 12 cup firmly packed dark brown sugar (Rum Glaze)
  • 14 cuprum (Rum Glaze)
  • 2tablespoonsbutter (Rum Glaze)
  • 1teaspoonmolasses (Rum Glaze)
  • NUTRITION INFO

    Serving Size: 1 (152) g

    Servings Per Recipe:9

    Calories: 486.4

    Calories from Fat 126 g 26 %

    Total Fat 14 g 21 %

    Saturated Fat 8.5 g 42 %

    Cholesterol 55.6 mg 18 %

    Sodium 440.7 mg 18 %

    Total Carbohydrate83 g 27 %

    Dietary Fiber 1.3 g 5 %

    Sugars 50.6 g 202 %

    Protein 5.4 g 10 %

    DIRECTIONS

  • Preheat oven to 350*.
  • Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well.Add egg, beating until blended.Add molasses, beating until smooth.
  • Whisk together flour and next 8 ingredients in a large bowl.(Cinnamon thru baking powder.)Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
  • Beat at low speed just until blended after each addition.Pour into 9 lightly greased (6-oz) ramekins.
  • Bake at 350* for 24 to 28 minutes or until a wooden pick inserted in center comes out clean.Let cool on a wire rack 15 minutes.Serve warm with whipped cream or drizzle with Rum Glaze.If using 9-inch pan, increase bake time to 50 to 55 minutes.
  • Rum Glaze instructions:Stir together 1/2 cup firmly packed dark brown sugar, 1/4 cup rum, 2 Tbs butter and 1 tsp molasses in a small saucepan.
  • Bring to a boil over medium-high heat, stirring constantly.Reduce heat to low and simmer, stirring occasionally, 3 to 4 minutes or until brown sugar is dissolved and mixture is thickened and bubbly.Transfer to a serving dish.Serve immediately.
  • Note:If glaze becomes too thick to pour, return saucepan to cook top, and whisk in 1 to 2 Tbs water.Cook over low heat, whisking until glaze thins and becomes a pourable consistency.
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