This is a modified version of the gingerbread recipe on the website for King Arthur Flour.
1-2/3 c all-purpose unbleached flour
2/3 c 1-minute quick oats
1/2 c toasted wheat germ
1/2 c chopped pecans
1/4 c demerara, turbinado or light brown sugar
1 tsp baking soda
1-1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/2 c melted butter
3/4 c mild molasses
1/4 c water
1 large egg
1 c buttermilk
Mix together all dry ingredients – flour, oats, wheat germ, nuts, baking soda, and spices.
Mix together the melted butter and molasses. Pour this mixture into the dry ingredients and stir. Will be very thick at this point.
Mix together water, egg, and buttermilk. Add to flour and molasses mixture, mix until blended (may take a minute or two).
Pour into greased 9″x13″ pan. Bake about 30 minutes at 350 F, or until cake starts to pull away from edges of the pan.
