Actual Cook Time: 3 hours and 30 minutes
Gingerbread is a timeless spiced bread hailing from Europe. People have been making gingerbread for hundreds of years both in cake and cookie forms. We’ve taken an old-fashioned spiced gingerbread cake and adapted it for Suvie. This cake is incredibly moist and flavorful thanks to the five spices and buttermilk used and only requires a bowl, a whisk, and Suvie as tools. Feel free to have this for breakfast or top it with whipped cream or (our favorite) cream cheese frosting for dessert.
Slow Cook: Gingerbread
- 1 cup (121g) flour
- 2 tbsp granulated sugar
- ½ tsp baking soda
- ¼ tsp salt
- 1¼ tsp ginger
- ¾ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp allspice
- ¼ cup (4 tbsp) unsalted butter, melted
- ⅓ cup standard molasses (not blackstrap)
- 2 tbsp water
- 1 large egg
- ½ cup buttermilk
- Whipped cream for serving (optional)
Spray a Suvie pan with cooking spray and set aside.
Whisk together flour, sugar, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and allspice.
Melt the butter in the microwave. Add molasses to the butter and stir to combine. Pour butter-molasses mixture into the dry ingredients, whisk to combine.
Whisk together the water, egg and buttermilk; stir into the batter making sure to scrape the bottom of the bowl. Pour the batter into the prepared Suvie pan and load into upper zone of Suvie.
Fill reservoir, enter My Cook > Slow Cook & Starch settings and cook now or schedule.
My Cook > Slow Cook & Starch Settings
HIGH, 2 hours
Starch: 0 minutes
After the cook, remove gingerbread from Suvie. Allow to cool slightly, loosen the edges of the gingerbread with a knife. Slice gingerbread into rectangles and serve with optional whipped cream and a dusting of cinnamon. Enjoy!