- 1 stick plus 3 tbs. butter
- 3/4 cup dark corn syrup
- 3/4 cup molasses
- 2/3 cup packed soft dark brown sugar
- 2 tsp. finely grated fresh ginger
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1 cup whole milk
- 2 eggs, beaten to mix
- 1 tsp. baking soda, dissolved in 2 tbs. warm water
- 2 cups all-purpose flour
How to make it
Preheat oven to 350°F and line cake pan (about 12 by 8 by 2 in.) with aluminum foil or parchment paper (grease foil if using).
In saucepan, melt butter over low heat along with syrup, molasses, sugar, fresh and ground gingers, cinnamon, and cloves.
Remove from heat, and add milk, eggs, and dissolved baking soda in its water. Batter will be very wet.)
Pour into pan and bake 45 to 60 minutes, until bread rises and is firm on top. Do not overbake; it will continue to bake as it cools.
Transfer pan to wire rack and let cool before cutting gingerbread into squares. Makes 20 squares.
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