Prep 15 mins
Cook 35 mins
From Gourmet magazine, with a few added spices of my own. It is very moist and crispy on top! Hopefully someone can enjoy this!
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 -3 teaspoons ground cinnamon
- 1⁄4 teaspoon ground allspice
- 1⁄2 teaspoon salt
- 1 teaspoon orange peel
- 1 teaspoon sugar
- 1 tablespoon honey
- 1⁄2 cup unsalted butter, well softened
- 2⁄3 cup molasses (not blackstrap)
- 2⁄3 cup packed dark brown sugar
- 2 large eggs (I used brown)
- 1 teaspoon ground ginger, peeled fresh ginger or 3 tablespoons finely grated peeled fresh ginger
- 2⁄3 cup hot water
- 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.
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!!!!
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.