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1 c Water 1/2 ts Cloves
2/3 c Molasses 1/2 ts Nutmeg; freshly grated
1/2 c (1 stick) unsalted butter; 1/2 ts Salt
-cut into small pieces 1/2 c Crystallized ginger; minced
2 1/2 c All purpose flour 2 ts All purpose flour
2 ts Ginger 3/4 c Brown sugar; firmly packed
1 1/2 ts Baking soda 2 ea Eggs; room temperature
1 ts Cinnamon 1 c Whipping cream; whipped to
1/2 ts Baking powder -soft peaks (garnish)
From the North Country of England.
Preheat oven to 350F (325F if using glass dish). Grease 9-inch
square baking pan or dish. Line bottom with parchment paper. Grease
and flour parchment, shaking out excess. Combine water, molasses,
and butter in heavy-bottomed medium saucepan over very low heat and
warm through. Set aside to cool. Sift together 2-1/2 cups flour,
ginger, baking soda, cinnamon, baking powder, cloves, nutmeg, and
salt. Combine crystallized ginger with remaining 2 teaspoons flour in
small bowl and toss gently to separate pieces.
Beat brown sugar with eggs until thick and creamy. Beat in cooled
molasses mixture alternately with dry ingredients, blending well
after each addition. Fold in crystallized ginger. Pour batter into
prepared pan. Bake until cake tester inserted in center comes out
clean and top springs back when lightly pressed, 45 to 55 minutes.
Cool in pan 15 minutes. Invert onto rack. Discard parchment paper.
Cut gingerbread into squares. Serve warm or at room temperature.
Garnish with cream.
“Hearty Farmhouse Suppers” “
Yields
8 servings
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