Gingerbread

"From Gourmet magazine, with a few added spices of my own. It is very moist and crispy on top! Hopefully someone can enjoy this!"
 
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photo by Syrinx photo by Syrinx
photo by Syrinx
Ready In:
50mins
Ingredients:
14
Serves:
7-9
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ingredients

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directions

  • Put oven rack in middle position and preheat oven to 350°F Butter a nine inch square baking pan (I just used a loaf pan).
  • Whisk together the first seven ingredients (if using ground ready to use ginger) in a large bowl.
  • With an electric mixer at medium speed, beat together butter, molasses, brown sugar, honey, and ginger (if using fresh) until combined.
  • Reduce speed to low and mix in flour mixture until smooth.
  • Add hot water and mix until combined (batter may appear curdled).
  • Pour better into pan and bake until a wooden pick or skewer inserted in center comes out clean. usually 35-45 minutes.

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Reviews

  1. Wonderful! i made this as a cake with cream cheese icing for my mom's birthday- and we all loved it!! For nutrition reasons- i subed the butter with fat free sour cream- and the result was terrific. I agree with Syrinx, the directions don't mention what to do with the eggs- so i also added them to the liquid ingredients. I also reccomend adding the wet ingredients to the dry- makes mixing easier and less messy This one is a definate keeper!!!!
     
  2. Much lighter and more cake-like than my usual gingerbread recipes, but very good. This gingerbread has an excellent balance of flavours. There is a slight problem in the recipe, in that the eggs (listed in the ingredients) aren't mentioned in the method, but I just beat them into the creamed butter-sugar-molasses mixture in the usual way, before adding the flour. Would be nice served with custard! Reviewed for Pick A Chef, Fall 2007.
     
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