Black Sticky Gingerbread
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Unsalted Butter1 cup
Water3 cups
All-Purpose Flour1.5 tsps
Baking Soda1 tsp
Salt2 tsps
Ground Ginger2 tsps
Ground Cinnamon1 tsp
Allspice1 tsp
Ground Cloves3 large
Egg (at room temperature)Directions:
1
Preheat the oven to 325
2
Lightly grease a 9 x 9 x 2-inch baking pan and line the bottom with a piece of parchment paper that has been cut to hang over two opposite edges by a couple of inches
3
This overhang will make removing the cake from the pan clean and simple
4
Combine the butter, water, molasses, honey and brown sugar in a medium non-reactive saucepan and place over low heat
5
Stir the mixture frequently until the butter is melted, and all of the ingredients are well blended
6
Remove from the heat, pour into a large bowl and set aside to cool
7
Meanwhile, sift together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves, and set aside
8
When the molasses mixture feels just warm to the touch, add the eggs, one at a time, beating well after each addition
9
Add the milk and stir to combine
10
Fold the dry ingredients into the batter in four additions, using big, long strokes
11
Don't be concerned if you can't get all the lumps out--settle for most of them! Stir in the grated ginger
12
Pour the batter into the prepared pan and bake in the center of the oven for 1 1/4 to 1 1/2 hours, or until the top of the cake springs back when touched and a cake tester inserted into the center comes out clean
13
Allow to cool for 15 minutes, then, using the overhang of parchment, lift the cake out of the pan and cool completely on a wire rack before cutting
14
Well-wrapped in plastic, this gingerbread actually improves with age
15
If stored at room temperature, it will have a sponge-cakey texture and will keep for about 4 days
16
Refrigerated, it becomes stickier, denser, and wonderfully chewy and will last at least a week
17
Allow the cake to return to room temperature before serving
18
This cake is fabulous warm, and the only adornment it needs is mounds of softly whipped cream