Sticky Gingerbread
Molasses and spices make this gingerbread dark, rich, and zesty.
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]
- 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
[/ingredients-left]
[ingredients-right]
- 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
[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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). [/step-item]
[step-item number=”2″ image_url=”” title=”” ]In saucepan, melt butter over low heat along with syrup, molasses, sugar, fresh and ground gingers, cinnamon, and cloves. [/step-item]
[step-item number=”3″ image_url=”” title=”” ] Remove from heat, and add milk, eggs, and dissolved baking soda in its water. Batter will be very wet.) [/step-item]
[step-item number=”4″ image_url=”” title=”” ]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. [/step-item]
[step-item number=”5″ image_url=”” title=”” ]Transfer pan to wire rack and let cool before cutting gingerbread into squares. Makes 20 squares.[/step-item][/step-list-wrapper]