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I’ve never been a huge fan of ginger bread, but done right, it does warm my insides in the chill of fall. Making it from scratch in a cast iron pan holds a certain charm and intrigue for me. And since my little one loves cinnamon and pumpkin pie, she might just take to ginger bread a little more quickly than I did! This particular recipe includes white pepper, which apparently gives it another little kick. Here’s the recipe at Preparedness Mama:
Cast Iron Skillet Gingerbread | PreparednessMama
1½ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground white pepper
½ teaspoon ground mace
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) butter, at room temperature
½ cup firmly packed dark brown sugar
¼ cup granulated sugar
1 egg
½ cup molasses
½ cup warm water
¼ cup grated fresh ginger
