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Christmas: Grandma Wyche's Gingerbread

Source of Recipe


From "The Pastry Queen Christmas" by Rebecca Rather



List of Ingredients



• ½ cup (1 stick) unsalted butter, at room temperature
  
• ½ cup sugar
  
• 2 large eggs
  
• 2½ cups all-purpose flour
  
• 2 tsp ground cinnamon
  
• 4 tsp ground ginger
  
• 1½ tsp baking powder
  
• ½ tsp baking soda
  
• 1½ tsp kosher salt
  
• â…“ cup molasses
  
• 1 cup boiling water
  
• .
  
• Hard Sauce:
  
• ½ cup (1 stick) unsalted butter, at room temperature
  
• 3 cups powdered sugar
  
• 1 tsp vanilla extract
  
• 1 Tbsp dark rum (optional)
  






Instructions



1. Preheat the oven to 350°F. Grease a 9 x 13-inch pan with butter or cooking spray.
   Combine the butter and sugar in the large bowl of an electric mixer fitted with the paddle attachment. Cream on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating for about 30 seconds after each addition. In a large bowl, combine the flour, cinnamon, ginger, baking powder, baking soda, and salt. In a small bowl, stir the molasses into the boiling water. Add the flour mixture to the butter mixture in three increments, alternating with the molasses mixture in two increments, starting and ending with the flour mixture.
   
   
2. Pour the batter into the prepared pan. Bake for 20 to 25 minutes, until the cake pulls slightly away from the pan and a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for about 30 minutes before serving.
   
   
3. To make the hard sauce:
   Using an electric mixer fitted with the paddle attachment, beat the butter in a medium bowl on medium-high speed until thoroughly combined. Add the vanilla and rum and beat until combined. Add the vanilla and rum and beat until combined. Cover and refrigerate until ready to serve.
   
   Makes 8 to 10 servings.
   
   






Final Comments


If you wish, press the hard sauce into silicone butter molds and refrigerate overnight. Pop them out onto individual servings of warm gingerbread.