Monday, November 29, 2010

Gingerbread Plus

3/4 cup light brown sugar
1/4 c molasses
1/2 cup ginger syrup, or light corn syrup
8 tbls melted butter
1/4 c vegetable oil
2 large eggs
2 1/2 c flour
2 tsp baking soda
1 tbls ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2/3 c (4.5 ounces) minced crystallized ginger (optional)
1 c boiling water

Preheat oven to 350 degrees.

Mix together the sugar, molasses, syrup, melted better, oil, and eggs, beating until smooth. Stir in the flour, baking soda, spices, salt, and crystallized ginger. Then carefully stir in the water; go slowly, as it will want to splash up. Scrape the sides and bottom of the bowl and stir in any of the pasty patches that have gathered there.

Pour the batter into a lightly greased 9 x 13 pan or tube pan. Bake for 30-40 minutes, until it tests done. Brush with additional ginger syrup.

NOTES: Great flavor. When I make this again, I will definitely consider adding a chopped apple (omitting some of the boiling water), or perhaps will add some of the chopped ginger by-product from the ginger syrup recipe.

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