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Dark and Moist Gingerbread Recipe

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This recipe for Dark and Moist Gingerbread is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. (less 2 T.) flour
1 teas. (generous) baking soda
1/2 teas. (generous) salt
1 T. ground ginger
2 teas. grated fresh ginger (optional if you want more of a "kick")
3/4 teas. ground cinnamon
1/4 teas. ground cloves
1/8 teas. freshly ground black pepper
6 T. unsalted butter, melted
3/4 c. dark molasses
3/4 c. very hot water (190 degrees)
1/3 c. packed dark brown sugar
1 large egg
Directions:
Directions:
Butter and flour an 8-inch square baking pan. In a bowl, whisk together the flour, baking soda, salt and spices.

In another bowl, beat together the rest of the ingredients, except the egg. When almost frothy, beat in the egg and quickly add the flour mixture. Stir only until thoroughly blended. Pour into pan.

Bake at 350 F. for 35-40 minutes; cool on a rack for a moist cake; or for a drier cake, cool on a rack for 10 minutes and then turn out of pan. Serves 8.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
According to Bobby...when Mom was first married, everyone was making gingerbread and Mom always served it with a lemon sauce. It is also delicious with whipped cream, a dollop of yogurt or sour cream, applesauce, a scoop of vanilla ice cream or....buttered warm gingerbread!

 

 

 

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