28
Jan
08

gingerbread

I know that you’re probably looking at the title to this post and thinking that I need to flip my calendar page ahead a month or two, but if you had this view out your window, you’d probably be in the mood for some gingerbread too!!
drear.jpg
Last night we had some friends over so I made this gingerbread to snack on. I’ve never made gingerbread before, only gingerbread cookies, so this was something new. This bread (more of a cake) comes out incredibly moist and tasting of chocolate, despite the fact that there isn’t an ounce of cocoa in it. So if your neighborhood looks like a winter wonderland, I’d encourage you to whip out a pan of this gingerbread and enjoy it with a steaming cup of tea.

gingerbread.jpg

warm gingerbread
courtesy of Williams-Sonoma Special Occasions

3 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground pepper
1 1/2 teaspoons baking soda
1 1/2 cups boiling water
1 cup dark molasses
1/2 cup unsalted butter at room temperature
1 cup firmly packed brown sugar
2 eggs
3 tablespoons peeled and grated fresh ginger
1 tablespoon grated lemon zest

Preheat an oven to 350 F. Butter and flour a 9 x 13″ baking pan. Tap out the excess flour.

In a bowl, sift together the flour, baking powder, cinnamon, ground ginger, salt, cloves, and pepper.

In another bowl, dissolve the baking soda in the boiling water. Stir in the molasses and set aside to cool.

In a stand mixer fitted with a paddle attachment, combine the butter and brown sugar and beat on medium speed until light and fluffy. Slowly add the eggs, beating constantly. Beat in the fresh ginger and lemon zest. Using a rubber spatula, scrape down the sides of the bowl. Reduce the speed to low and gradually add the flour mixture alternately with the molasses mixture, stopping to scrape down the sides of the bowl often. The batter will be thin. Pour into the prepared pan.

Bake until a toothpick inserted into the center of the gingerbread comes out clean, 30-40 minutes. If the gingerbread is browning too quickly, cover loosely with aluminum foil. Transfer to a rack and let cool until warm.

Cut the gingerbread into squares and serve warm.

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2 Responses to “gingerbread”


  1. January 29, 2008 at 10:37 am

    Thanks, now I’m hungry.

  2. 2 ncmom77
    February 16, 2008 at 10:50 am

    My 3 year old and I made this together and thought it was super tastey! I loved it with a cup of coffee!


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