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Warm Gingerbread


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Serves | Prep Time | Cook Time

Ingredients

2 1/4 c sifted AP flour
1/2 t baking soda
1/2 t salt
3 T grated fresh ginger, juice included
3 T minced crystallized ginger
1/2 t ground ginger
1 t cinnamon
1/2 t cloves
1/2 t fresh grated nutmeg
1/2 t allspice
1 t cocoa powder
4 oz. butter, melted and cooled to room temp
1/2 c molasses
1/4 c dark corn syrup
3/4 sugar
1/2 c buttermilk
1/2 milk
1 egg


I adapted this from Baking Illustrated and it's sold very well. It's served warm with caramel, a pear and ginger puree, and vanilla ice cream. The original recipe called for 3/4 c molasses but I found the taste was too strong. If you don't have fresh or crystallized ginger you can replace it with 2 t of ground ginger.


warm gingerbread


2 1/4 c sifted AP flour


1/2 t baking soda


1/2 t salt


3 T grated fresh ginger, juice included


3 T minced crystallized ginger


1/2 t ground ginger


1 t cinnamon


1/2 t cloves


1/2 t fresh grated nutmeg


1/2 t allspice


1 t cocoa powder


4 oz. butter, melted and cooled to room temp


1/2 c molasses


1/4 c dark corn syrup


3/4 sugar


1/2 c buttermilk


1/2 milk


1 egg


*oven at 350.


*lightly spray 8" x 8" pan.


*sift all dries and set aside.


*all wets plus gingers and sugar in a bowl. beat on low or whisk until just combined.


*add dries to wets and beat until smooth.


*bake for 35-40 minutes, turning once. a skewer will come barely clean.


*serve warm!


Pairs Well With


Notes

I adapted this from Baking Illustrated and it's sold very well. It's served warm with caramel, a pear and ginger puree, and vanilla ice cream. The original recipe called for 3/4 c molasses but I found the taste was too strong. If you don't have fresh or crystallized ginger you can replace it with 2 t of ground ginger.

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