Renee's Kitchen Adventures

Wednesday, November 24, 2010

Old Fashioned Gingerbread

Have you ever had the seasonal gingerbread from Starbucks?  It is a treat I allow myself once a year, because I LOVE it!  But the points in once stinking piece are just outrageous....what's a girl to do?  Search for a suitable replacement.  I made this gingerbread recipe from Ina Garten yesterday.  OK...I's NOT as good as the Starbucks recipe...but it's not bad either.  If you like gingerbread, you will want to give this one a try.  The original recipe called for the cake to be made in a 8" square pan, but I decided to use a bundt pan instead.  I found it made no difference in the cooking time in my oven.  The glaze was ok...but next time I think I would just save a few calories and dust it with powdered sugar. 

Old Fashioned Gingerbread from Ina Garten

Servings - ( when made in bundt pan) - 18   Serving size - 1/18 of cake   Points per svg - 4 points  PointsPlus per svg - 5 points+
Calories - 196,  Total Fat - 7g,  Fiber - 0.6g,  Protein - 2.5g,  Carb - 31.7g

1/2 cup golden raisins
1 stick unsalted butter
1 cup unsulphured molasses
1 cup reduced fat sour cream ( such as Breakstone)
1 1/2 tsp. fresh grated orange zest
2 1/3 cup all purpose flour
3/4 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. kosher salt
1/3 cup candied ( dried, crystallized) ginger, minced
*1 cup powdered sugar mixed with 2 TBS orange juice for glaze ( optional, if used may alter point value )

1.  Preheat oven to 350 degrees F.  Spray 8" square nonstick pan with cooking spray ( or use bundt pan ).

2.  Place the raisins with 1/4 cup water in small saucepan, and heat over med heat until the water boils.  Turn off heat, cover,  and set aside.   Place the butter and the molasses in another small saucepan and bring to boil over med heat.  Pour mixture into the bowl of an electric mixture fitted with the paddle attachment.  Cool for 5 minutes, then mix in the sour cream and the orange zest.  

3.  Meanwhile, in a med bowl, combine the flour, baking soda, ginger cinnamon, cloves and salt together with a whisk until combined.  With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth.  Drain the raisins and add them along with the crystallized ginger to the batter with a spatula.  Pour into the prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool completely on wire rack.  If using glaze, pour over top and allow to set. 

*Please note that although the picture is shown with the glaze, the nutritional information does not include it.  If you choose to use the glaze, it may alter the point values. 


  1. I've never had the gingerbread from Starbucks...but now I'm intrigued :) Your homemade version does look gorgeous. Ina has the best recipes. I would LOVE to cook with her one day

  2. YUM! this looks great! Thanks for sharing! :)

  3. that looks soooooo yummy! i MUST try that for Xmas.

    thank you


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