Super Moist Dark Molasses Gingerbread
2 c. minus 2 tbsp. flour, plus extra for pan
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. ground ginger
3/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. freshly ground black pepper
6 tbsp. unsalted butter, melted, plus extra for pan
3/4 c. mild or dark molasses
3/4 c. very hot (190 degrees) water
1/3 c. tightly packed brown sugar
Whipped cream, for serving
Preheat oven to 350 degrees. Butter and flour an 8-inch square light-colored metal baking pan.
In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves and black pepper.
In a large bowl, beat together butter, molasses, hot water and brown sugar. When mixture is almost frothy, beat in egg, then gradually add in flour blend. Stir until thoroughly blended, but nor more.
Pour batter into prepared pan. Bake for 35 minutes, or until tester inserted in center of cake comes out clean. For a moist gingerbread, cool cake in pan on a wire rack. For a drier consistency, cool cake in pan for 10 minutes, then turn it out of pan to a wire rack. Serve warm, with whipped cream.
Pairs Well With
From the new book "The Splendid Table's How to Eat Supper" by Lynne Rossetto Kasper and Sally Swift.
This is a very dense, moist and spice-ful gingerbread. The dark molasses makes the cake darker-than-chocolate brown. I love it, and so do some of my adventurous friends, but the spices of clove, ginger and black pepper definitely come through.
Note from the book: "To measure flour: Dip measuring cup into flour sack, lifting it out heaped with flour, then sweep with a straight edge over cup to level it off; don't tap cup on counter."