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Gingerbread, Cake-Style

Source of Recipe


From "The Essential Baker"



List of Ingredients



• 1 Tbsp unsalted butter, softened, plus 1 stick, also softened (divided use)
  
• 2½ cups all-purpose flour
  
• 1 Tbsp ground ginger
  
• 2 tsp baking soda
  
• 1 tsp cinnamon
  
• ½ tsp ground cloves
  
• ¼ tsp freshly grated nutmeg
  
• ¼ tsp salt
  
• ¼ tsp cup firmly packed light brown sugar
  
• ¼ cup granulated sugar
  
• 2 extra-large eggs, at room temperature
  
• 1 cup molasses
  
• 1 cup boiling water
  






Instructions



1. Center a rack in the oven and preheat it to 350° F. Line an 8-inch square baking pan with foil, letting the foil hang about 2 inches over the sides. Use a paper towel to coat the inside of the foil 1 tablespoon butter. Over a large piece of waxed parchment paper, or over a bowl, sift together the flour, ginger, baking soda, cinnamon and cloves. Add the nutmeg and salt and toss to blend.
   
   
2. Place the stick of butter in the bowl of an electric stand mixer or a large bowl. Use the flat beater attachment or a handheld mixer to beat the butter until light and fluffy, about 2 minutes. Add the brown sugar and granulated sugar and cream together until smooth. Stop and scrape down the sides and bottom of the bowl with a rubber spatula.
   
   
3. In a small bowl, use a fork to lightly beat the eggs. Add the eggs and molasses to the butter mixture. The eggs will sit on top of the butter mixture, so stop after adding each one and scrape down the sides and bottom of the bowl. The mixture may look curdled as the eggs are added, but as you scrape down the bowl, the mixture will smooth out. Add the water to the mixture and beat to blend thoroughly. Adjust the mixer speed to low and add the dry ingredients in four parts, blending thoroughly after each addition. Stop often and scrape down the sides and bottom of the bowl.
   
   
4. Pour the batter into the prepared pan and use a rubber spatula to spread it evenly. Bake for 45 minutes, or until a tester inserted in the center comes out clean. Remove the pan from the oven and cool completely on a rack.
   
   
5. Use the foil to lift the gingerbread from the pan. Carefully peel the foil away from the sides. Cut into 4 equal-size rows in each direction. Serve the gingerbread at room temperature. (The gingerbread can be wrapped in foil and stored at room temperature up to 4 days.)
   
   Makes 16 servings.