Appropriately, I feel like I am going out with a bang on this project. The Soft Gingerbread is perhaps my favorite recipe so far; mouth-watering and wholly satisfying. This dark, spicy, perfumed deliciousness is dense but airy, nicely sticky and not-too-sweet.
I know this will become a go-to recipe for me and have already touted its worth to multiple friends.
|The key ingredient|
|Spices + molasses = magic|
|Bubbles begin to emerge from the start|
|Mixing in the dry ingredients|
|Air pockets galore|
|Freshly baked gingerbread smells really really good|
|Show me your best side|
|A born crowd pleaser|
Makes one eight-inch square gingerbread (and then some)
Adapted from from The Breakfast Book by Marion Cunningham
1 cup sugar
1 cup dark molasses
1 cup vegetable oil
3/4 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon cinnamon
2 cups all-purpose flour
2 teaspoons baking soda
1 cup boiling water
Preheat oven to 350°. Grease and lightly flour your baking pan. I actually ended up with enough batter for an eight-inch square plus a small loaf, so be prepared for extra.
Add the sugar, molasses, oil, and eggs into a large mixing bowl and beat until smooth. From the start you will notice a lot of bubbling, which makes this project extra fun in my book.
In another bowl, combine the salt, cloves, ginger, cinnamon, flour, and baking soda and stir with a fork until well mixed. Stir into the first mixture and add boiling water. Beat briskly until smooth. Note this is a thin batter and will rise.
Pour into the pan(s) and bake 40 to 45 minutes. Serve warm. For the record, it also pairs magnificently with ice cream (I suggest mint chip).
Lastly, in my opinion this is a recipe for all seasons, and many occasions. Enjoy it!