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Black Sticky Gingerbread




Source of Recipe


Internet


List of Ingredients




1 cup unsalted butter
1 cup packed dark brown sugar
¾ cup flavorful honey, such as a dark wildflower, berry, or chestnut
¾ cup unsulphured blackstrap molasses
½ cup water
3 cups all-purpose flour
2 tsp. ground ginger
2 tsp. ground cinnamon
1½ tsp. baking soda
½ tsp. ground allspice
½ tsp. salt
1/8 tsp. ground cloves
3 eggs, at room temperature
½ cup milk
1 Tbsp. grated fresh ginger
Powdered sugar



Recipe



Lightly grease a 9x9x2-inch baking pan and line the bottom with a piece of parchment paper that has been cut to hang over 2 opposite edges by 2 inches. This overhang will make removing cake from pan clean and simple. (If not removing whole cake from pan, omit parchment.)

In a medium nonreactive saucepan combine butter, brown sugar, honey, molasses, and water. Cook over low heat, stirring the mixture frequently until the butter is melted and all of the ingredients are well blended. Remove from heat; pour into a large bowl and set aside to cool.

Meanwhile, sift together flour, ground ginger, cinnamon, baking soda, allspice, salt, and cloves; set aside. When molasses mixture feels just warm to the touch, add eggs, 1 at a time, beating well after each addition. Add milk and stir to combine. Fold dry ingredients into the batter in 4 additions, using big, long strokes (batter will be lumpy). Stir in grated ginger.

Pour the batter into the prepared pan. Bake in a 325° oven for 1 to 1¼ hours or until the top of the cake springs back when touched and a wooden toothpick inserted near the center comes out clean (cake may have a slight dip in center). Cool cake in pan on a wire rack for 15 minutes.

Using overhang of parchment, lift cake out of pan; remove parchment. Cut into squares. For designs such as gingerbread boys, place a purchased stencil or a stencil cut from parchment paper over each square; dust with powdered sugar. Serve warm. Makes 10 to 12 servings.