Oh how I love gingerbread, but it does have to have lots of spice. It can’t have a hint of ginger, I want to really taste it. This recipe is packed full of spices. It’s just wonderful. I have it wrapped tightly in my fridge, and have been slicing off a piece to toast in the morning. It’s just heaven with coffee.
This recipe was developed for Babble’s Family Kitchen.
Yield: Serves 8
2 1/2 cups AP flour
1/2 cup butter, melted (for lower fat, use applesauce)
1/2 cup sugar
1 cup molasses
1 cup milk
1 teaspoon baking soda
2 teaspoons cinnamon
2 1/2 teaspoons ginger
1/4 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1 egg
Icing
Betty Crocker pre-made sugar cookie frosting or
1 cup powdered sugar mixed with a few teaspoons of milk
Preheat oven to 350 degrees. Oil and lightly flour your baking dish. Combine flour, sugar, salt, baking soda and all spices in a large bowl. Whisk or sift well to combine. Add butter, milk, molasses and egg. Whisk by hand or with an electric beater on low for 2 – 3 minutes, or until batter is almost smooth.
Pour batter in baking dish, but not more than 3/4 full. Bake for 45-55 minutes, or until toothpick comes out clean when inserted.
Cool completely before icing. Either use pre-made icing, or a little milk mixed with powdered sugar. You can use a Ziploc baggy with the corner cut away as a pipping bag.
