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Gingerbread (Kay Hartman)




Source of Recipe


Kay Hartman


Recipe Introduction


Kay served this on my visit in December 2012 with a poached pear and her exquisite ginger frozen yogurt. heaven on earth!


Recipe Link: https://groups.google.com/forum/?hl=en&fromgroups=#!topic/rec.food.cooking/SdKJBqRVRQs

List of Ingredients




Gingerbread

1 1/2 cups boiling water
1 cup molasses
1 teaspoon baking soda
4 ounces (1 stick) soft sweet butter
1 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon salt
2 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
Pinch ground cloves
2 1/2 cups flour
1 tablespoon baking powder
1 recipe Cider Sabayon
A 9- by 13-inch pan

Recipe



Preheat the oven to 350 degrees F.

Butter the bottom and sides of the pan.

Bring the water to a boil in a small pot and remove it from the heat.
Stir in the molasses and the baking soda. [Make sure the pot is large
enough to allow this mixture to foam up because it will.] Set the
molasses mixture aside to cool to lukewarm.

Combine the butter and sugar in the bowl of an electric mixer. With
the paddle attachment, cream on medium-high speed for about 2 minutes,
until light and fluffly. Continuing to mix, add the egg. [I don't
have a stand mixer so I just mixed this in a bowl. When I made it in
my trailer I mixed it by hand because I have no electricity. It came
out fine. When I made it at home to bring to the wake I used a hand
mixer with its normal regular beater. It still came out fine.]

Sift together the salt, ginger, cinnamon, cloves, flour, and baking
powder. Alternately fold the dry ingredients and the cooled molasses
mixture into the butter and egg mixture on low speed. [I added the dry
ingredients in fourths alternately with the wet ingredients in thirds,
starting and ending with the dry ingredients.] Pour the batter into
the prepared pan.

Bake the gingerbread for 30 to 35 minutes, until a skewer inserted in
the middle comes out clean.