Wednesday, September 1, 2010

Sticky Gingerbread

1 stick plus 2 tbs. butter
¾ C dark corn syrup
2/4 cup molasses
2/3 C packed soft dark brown sugar
2 tsp. finely grated fresh ginger
1 tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
1 C whole milk
2 eggs, beaten to mix
1 tsp. baking soda, dissolved in 2 tbs. warm water
2 cups all-purpose flour

Preheat oven to 350° and line cake pan with aluminum foil or parchment paper (grease foil if using).

In saucepan, melt butter over low heat along with syrup, molasses, sugar, fresh and ground gingers, cinnamon, and cloves.

Remove from heat and add milk, eggs and dissolved baking soda in its water

Measure flour into bowl and pour in liquid ingredients, beating until well mixed (batter will be very wet).

Pour into pan and bake 45-60 minutes until bread rises and is firm on top. Do not over bake; it will continue to bake as it cools.

Transfer pan to wire rack and let cool before cutting gingerbread into squares.

Makes 20 squares

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