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Ginger & Pralines Spice Loaf




Source of Recipe


Semi-adapted from Gale Gand


List of Ingredients




For the cake:
8 TB (1 stick) unsalted butter, melted
2 large eggs, lightly beaten
¾ cup sugar
½ cup dark molasses (not blackstrap)
1 cup hot water
2 ½ cups all-purpose flour
1 ts baking soda
½ ts salt
1 ts ground ginger
1 teaspoon cinnamon
¼ cup finely chopped candied ginger
¼ cup ground of pralines

For the topping:
½ cup ground up pralines


Recipe



Preheat the oven to 350 degrees F. Butter and lightly flour two 8 inch loaf pans or 1 9-inch loaf pan or a 10-inch cake pan.

In a mixer fitted with a paddle attachment (or using a hand mixer), combine the melted butter, egg, and sugar. Add the molasses and water and mix. In another bowl, sift the flour, baking soda, salt, ginger, and cinnamon together. Working in batches, mixing after each addition add the dry ingredients to the molasses mixture. Mix until smooth. Then fold in the chopped candied ginger and chopped up pralines.

Pour into the prepared pan and bake in the center of the oven for about 15 minutes, then sprinkle on the ground up pralines for the topping and bake another 15 – 20 minutes or until a cake tester inserted in the middle comes out clean.

Let cool in the pan for 10 minutes, then turn out onto a wire rack to completely cool.