skip to Main Content

Early America Gingerbread Cakes

An Olive Oil Dessert Recipe

Share Pin It

Prep Information

Prep Time

20 minutes

Cook Time

15 minutes

Serves

12 people

Includes

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons ground ginger
  • 1 teaspoon ground nutmeg
  • ½ cup butter
  • 1 egg
  • 3/4 cup buttermilk
  • 1 tablespoon Butter Olive Oil

Instructions

  1. In a large bowl, whisk together the flours, brown sugar, salt, and baking soda.
  2. Cut the butter into small pieces and add it to the flour mixture. Either using a food processor or two knives, cut the butter into the flour mixture until mixture is grainy and crumbly.
  3. Stir in the egg. Add about 2/3 cup of the buttermilk and Butter Olive Oil and stir in. Add the rest of the buttermilk until the mixture comes together as a dough.
  4. Turn the dough out onto a floured surface and knead for a minute or two until the dough is smooth. Pat the dough out with your fingers about 1/4-inch thick and cut into whatever shape you’d like. (Don’t use a glass to cut rounds, or you’ll compress the edges of the cakes and they won’t rise properly.)
  5. Place the cakes on a greased baking sheet and bake at 350°F for 15 minutes or until lightly browned. Cool on racks.
Back To Top