Tuesday, December 23, 2008

Gingerbread trio

Gingerbread trio
Originally uploaded by watchjennybake.
One set of my in-laws is here this week, and we had a birthday to celebrate today. I made gingerbread on request, and decided to offer various toppings for it.

I have memories of applesauce with gingerbread growing up, whipped cream (specifically from a squirty can) seems essential, and I also see lemon curd offered with gingerbread on restaurant menus.

So I did all three. The gingerbread recipe I used was a modification of Ina Garten's Old Fashioned Gingerbread, and if you are a fan of raisins I would go ahead and use mine. Nobody here was really a fan, plus I was out of rum and didn't want to go out to the stores on the day before Christmas Eve just for that. And fair warning - the only sweetness in this recipe is the orange juice and molasses, so this may not be sweet enough for some palates. Personally, after a season full of sugar, it was perfect for me.

Here is my modified recipe!

Old Fashioned Gingerbread

1/4 pound (1 stick) unsalted butter
1 cup unsulphured molasses
1 cup (8 oz) sour cream
1 1/2 tsp grated orange zest
1 tsp vanilla extract
2 tbsp orange juice
2 1/3 cups all-purpose flour
3/4 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp salt
1/3 cup minced dried crystallized ginger

Preheat the oven to 350 degrees F. Grease an 8x8 inch cake pan and line with parchment paper. Grease and flour the pan.

Place the butter and molasses in a small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream, orange zest, orange juice, and vanilla.

Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Add the crystallized ginger to the mixture with a spatula. Pour (or scoop, it will be thick) into the prepared pan and bake for about 35 minutes, or until a toothpick comes out clean. Set aside to cool completely.

For my method, remove the cooled cake from the pan and cut into 25 or 36 squares. Dollop various ones with heated lemon curd, whipped cream, and applesauce.

Happy holidays everyone, from JennyBakes!

Categories: Bread, Ginger, Molasses

1 comment:

reprehriestless warillever said...


We tried a few gingerbread cookie recipes last year, and our favorite by far was the one on the Grandma's molasses label. We didn't bother trying any others this year, but we did make those twice :)

Marry Christmas!