Gingerbread time!

Last week I had my first gingerbread latte at Starbucks and a piece of their gingerbread loaf.  In general, I don't really care for Starbucks baked goods but the pumpkin loaf and gingerbread loaf are pretty good.  Ever since I had that slice of their gingerbread, I wanted to make some of my own and I bought a jar of molasses on my next trip to the grocery store.

So, even though we haven't hit Thanksgiving yet, I give you permission to enjoy all things gingerbread this holiday season.

Sour Cream Gingerbread (8-10 servings)
adapted from Fannie Farmer Cookbook via this blog

2 eggs
1/2 c. sour cream
1/2 c. brown sugar
1/2 c. molasses
1 1/2 c. flour
1 tsp. baking soda
1 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 c. (1 stick) butter, melted

Preheat oven to 350 degrees and butter a cake pan (or 8x8 square).  Whisk together the flour, baking soda, and spices and set aside.  In a mixing bowl, beat the eggs for a minute or two.  Add the sour cream, brown sugar, and molasses and beat until smooth.  Stir in the dry ingredients until just combined.  Pour in the butter and beat the mixture until smooth.  Bake for 25-35 minutes or until a tester comes out clean.