Do not underestimate this light and fluffy, spicy, gingery Gingerbread due to its simple appearance.
It looks plain and homey, you say.
I say it needs nothing more than an accompanying cup of hot tea.
Notice the dark square within the larger square of the bread. The top of the bread is crusty and chewy just removed from the oven. After resting for a day, the top crust of the Gingerbread become soft and a bit sticky, yet equally as delicious as the chewy version.
(adapted from here)
- 1 c butter
- 1/2 c water
- 3/4 c molasses (I had mild; use blackstrap if you want a stronger flavor)
- 3/4 c honey
- 1 c packed dark brown sugar
- 3 c all purpose flour
- 1 1/2 t baking soda
- 1/2 t salt
- 2 t ground ginger
- 2 t ground cinnamon
- 1/2 t allspice
- 1/8 t ground cloves
- 3 large eggs
- 1/2 c whole milk
- 1 T grated fresh ginger
- Preheat oven to 325 degrees F
- Place parchment in 9x9x2″ baking pan, allowing overhang on sides for easy removal of baked Gingerbread
- Combine first 5 ingredients in pan. Place over low heat; stir until butter is melted; remove from heat to cool
- Sift flour, soda, salt, ginger, cinnamon,allspice and cloves into a bowl; sit aside
- When butter mixture cools to warm, add eggs one at a time beating after each addition.
- Add the milk to the butter/egg mixture
- Fold dry ingredients into wet and pour mixture into prepared pan. (This is a very liquid batter and fills the 9×9 pan almost to the top.
- Bake for 60 – 70 minutes, until the gingerbread tests done in the center (toothpick inserted in center comes out clean; bread springs back when touched)
- Allow to cool in pan 15 minutes then turn out of pan and cool on wire rack
- Store at room temperature for 4 days or refrigerated for a week (I wrapped tightly and froze most of the bread; it’s delicious removed from freezer and thawed; serve at room temperature)
- Add whipped cream and a dusting of cinnamon to serve (or, as I did…serve the bread simply cut into squares)