|| prep time: 30 min
| cook time: 15 min
print this page
2 cups of all purpose flour
2 tsp. of ground ginger
1 tsp. of mixed apple pie spice
pinch of salt
2 pieces of stemmed ginger ( preserved) drained and chopped
4 oz. or half a cup of butter or margarine
4 oz. or 2/3 cup of dark molasses
10 oz. black molasses
2 eggs beaten
1/2 tsp. bicarbonate baking soda
2 tbs. milk
warm butter or cream cheese to use as spread when served
Pre-heat oven to 325 degrees
Grease and line a cake pan ( 7 x 3 deep)
Sift flour, ground ginger, and spices into a bowl
Add ginger and toss in flour to coat evenly
Cream butter and sugar together until fluffy
Gradually beat in molasses
Gradually beat in eggs
Then add remaining flour mixture
Dissolve the baking soda in warm milk and add to mixture
Pour mixture to prepared pan and bake for 45 mins.
Reduce oven temperature to 300 degrees and cook for an additional 30 to 35 mins.
Check center of gingerbread just prior to finish time by inserting a tooth pick and making sure it comes clean
upon removal. If not, let bake for an additional few mins.
Ginger bread should be very dark and should not have risen very high. If it sinks in middle, don't worry.
Because of the molasses the center usually is heavy and will sink.
Cool on wire rack.
Gingerbread will not be sticky at this point. It should be kept in an air-tight container for a couple of days.
The outside of the gingerbread should become sticky and moist inside the container.