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Old-Fashioned Gingerbread

Jennifer Luxmoore, owner, Sin Desserts, Providence 

This is a very easy recipe. You don’t even need a mixer; you can whisk it together in no time! My husband’s British parents and grandparents made this every winter and served it with tea in front of a warm fireplace. Warm gingery moist cake goes perfectly with a cup of hot tea or a warm toddy!

2 cups (10 ounces) all-purpose flour
1 teaspoon baking soda
2 tablespoons dried ginger
1 teaspoon ground cloves
½ teaspoon salt
⅓ cup plus 1 tablespoon light brown sugar
¼ cup milk
4 tablespoons (ó stick) unsalted butter
⅔ cup unsulfured molasses
1 cup boiling water
1 egg 

Preheat oven to 350°. Grease a 9- by 5- by 3-inch loaf pan; a 6- to 8-cup Bundt pan; or a 9- by 13-inch baking pan.

Combine the flour, baking soda, dried ginger, ground cloves and salt in a large bowl.

Combine the brown sugar, milk, butter and molasses in a small saucepot and warm until butter is melted, about 2 minutes.

Add the boiling water to the liquids. Slowly stir the liquids into the dry ingredients, whisking the dry ingredients into the liquid without creating big lumps. Add in the egg and mix well.

Pour into greased pan and bake for 40–45 minutes or until a toothpick comes out clean.

 

Makes one loaf.

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