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makes 16 servings

Gingerbread is a Christmas classic that should be served warm from the oven. Top it with hard sauce or vanilla ice cream.

Read more about this recipe at the Washington Post.


Nonstick cooking oil spray
2 cups flour, plus more for dusting the pan
2/3 cup unsalted butter or margarine, at room temperature
3/4 cup packed light brown sugar
1/2 cup sugar
3/4 cup honey
3 large eggs
2 teaspoons ground ginger
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon crystallized ginger, minced
3/4 cup low-fat milk
1/4 cup heavy cream


prep: 10 minutes
total: 1 hour 35 minutes


9 x 13-inch baking dish
stand mixer


1. Preheat the oven to 350F. Lightly grease the inside of a 9-by-13-inch baking pan with nonstick cooking oil spray, then dust with flour.

2. Combine the butter, light brown sugar, sugar and honey in the large bowl of a stand mixer, or use a hand-held electric mixer; beat on medium speed until creamy. Stop to scrape down the sides of the bowl, then add the eggs one at a time, beating well on medium speed after each addition. Reduce the speed to low and add the 2 cups of flour, ground ginger, salt, cinnamon, nutmeg, baking soda and baking powder; mix well. Stop the motor and add the candied/crystallized ginger, milk and cream, stirring by hand until the batter is smooth.

3. Pour the batter into the prepared pan, making sure to spread it evenly and into the corners. Bake for 45 to 55 minutes or until the gingerbread springs back when lightly touched in the center and has begun to pull away from the sides of the pan. Let it cool for 30 minutes before serving.

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