When the weather starts to get cold, I start thinking about Gingerbread. This is as good as it gets in my opinion. There is nothing fancy about this recipe other than the fact that it taste like real old fashion gingerbread. I have tried others, but they always fall short. I know this recipe will become a favorite of yours. It is robust, moist, sticky and strong in ginger flavor as should be. I love my gingerbread dark and flavorful. This recipe has ground ginger, grated ginger and chopped crystalized ginger.
You can serve your gingerbread plain or a dollop of whip cream would be nice. I actually serve it in my bread basket for my Thanksgiving Dinner with my pumpkin bread and cranberry scones.
Moist Blackstrap Old Fashion Gingerbread
Preheat Oven to 325
Spray a 8x12 or 9x 13 pan with a generous amount of spray release. I use a pan with 2 inch sides
1 cup unsalted butter
1 T. canola oil
1/2 cup water
1 cup unsulphured blackstrap molasses
3/4 cup honey
1 cup tightly packed dark brown sugar
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamon
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/8 teaspoon ground cloves
3 large eggs, at room temperature
1/2 cup half and half
1 tablespoon grated fresh ginger root
1 tsp. chopped finely crystalized ginger
Combine the butter, water, molasses, honey and brown sugar in a medium sauce pan and place over low heat. Stir the mixture frequently until the butter is melted, and all of the ingredients are well blended. Remove from the heat, pour into a large bowl and set aside to cool to lukewarm.
Sift together the flour, baking soda, salt, ginger, cardamon, cinnamon, all-spice and cloves, and set aside. When the molasses mixture feels just warm to the touch, add the eggs, one at a time, beating well after each addition. Add the half and half and stir to combine. Fold the dry ingredients into the batter and mix well with a large spatula or wooden spoon. Stir in the grated ginger and chopped crystalized ginger.
Pour the batter into the prepared pan and bake in the center of the oven for 1 hour to 1 and 1/2 hour do the tooth pick test. I have baked this bread several times and depending on your oven it varies in time. Cool and cut into squares or wrap in plastic wrap. It will keep for up to 4 days outside wrapped or in the fridge for a week. Just bring to room temperature before serving.