Ingredients
1/4
cup honey
1/4
cup molasses
1/4
cup packed dark brown sugar
2
tablespoons butter
2
teaspoons grated gingerroot
1
cup Gold Medal™ all-purpose flour
1
teaspoon baking soda
1
teaspoon ground ginger
1
teaspoon ground cinnamon
1/2
teaspoon ground allspice
1/4
teaspoon salt
1
cup buttermilk
2
eggs, beaten
1
tablespoon honey
1
tablespoon molasses
1
tablespoon water
1
teaspoon powdered sugar
Preparation
Heat oven to 400°F. Lightly spray 8-inch square pan with cooking spray.
In 1-quart saucepan, stir together 1/4 cup honey, 1/4 cup molasses, the brown sugar, butter and gingerroot. Cook and stir over medium heat until sugar is melted. Remove from heat; cool 5 minutes.
Meanwhile, in medium bowl, mix flour, baking soda, ground ginger, cinnamon, allspice and salt. In small bowl, beat buttermilk and eggs. Add egg mixture to honey mixture; stir with whisk. Pour over flour mixture; stir until well combined. Pour batter into pan.
Bake 25 minutes. Poke cake every inch with skewer. In small bowl, mix 1 tablespoon honey, 1 tablespoon molasses and the water; brush over hot cake. Cool completely in pan on cooling rack. Sprinkle with powdered sugar.
