High Altitude Gingerbread

Submitted by AKgirlinCO

"As a recent transplant to Colorado I am having to convert all my recipes in order to bake properly in the high altitutude. This gingerbread is my first experiment."

 

• Ready In: 1hr
• Ingredients: 15
• Yields: 1 Loaf
• Serves: 8

ingredients

• 2 1⁄2 cups all-purpose flour
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon ground black pepper
• 1⁄2 cup butter
• 1⁄2 cup sugar, plus
• 2 tablespoons sugar
• 2 large eggs
• 1⁄2 cup sour cream
• 1⁄2 cup unsulphured molasses
• 1 cup very hot water

directions

1. Preheat oven to 375 degrees. Prepare 9 inch baking pan with waxed paper, or grease and flour. In a large bowl, whisk together dry ingredients in a bowl. Dissolve molasses in hot water in a separate bowl. In separate large bowl, beat together butter and sugar and then eggs, one at a time; and then add sour cream. Add dry ingredients in 4 parts, alternating with the mixture of hot water and molasses mixture, beating well to combine, and scraping bowl each time you add water or flour mixture. The batter will be runny. Pour into prepared pan and bake for about 40 to 45 minutes, or until a toothpick inserted in center comes out clean.