Prep 20 mins
Cook 45 mins
This is a wonderful dark moist gingerbread, adapted from Recipes from the Old Mill, by Myers/Lind, a cookbook for baking with whole grains.
- 1⁄2 cup unsalted butter, at room temp
- 1⁄4 cup brown sugar
- 1 egg
- 1 cup dark molasses
- 1 1⁄2 cups unbleached flour
- 1 cup whole wheat flour
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons ginger
- 1 teaspoon cinnamon
- 1⁄4 teaspoon allspice
- 1 cup boiling water
- Cream butter, gradually add brown sugar and beat until fluffy.
- Add egg and beat well.
- Mix in molasses.
- Mix dry ingredients together, add gradually to mixture.
- Add boiling water and stir until batter is smooth, mixture will be thin.
- Pour into greased and floured 8" square baking pan.
- Bake at 350 degrees for 40-45 minutes, until edges are starting to pull away from pan and toothpick inserted in center of cake comes out clean.
This made a lovely looking cake, with good texture. The only problem is that the molasses flavor is so strong it is almost bitter. The molasses completely overpowers everything. Thinking myself and my husband might be particulary sensitive to the molasses flavor, I took some of the cake in to work, where people are always glad for free food. Although there were people who tasted it, no one wanted to eat more than the first bite.