Blue Ribbon Gingerbread - Moist Old-Fashioned Molasses Gingerbread Cake

 

 

Today is one of those days you just want to hunker down indoors with a warm blanket, a good book and something hot to drink . . .  and . . .  well . . .  while you have the kettle and the fire on, you might as well bake something cozy to enjoy along with that hot drink. 

I don't think you can get much cosier than Gingerbread.  It is filled with lovely flavours that just spell "Home Sweet Home" to me.   Scents and flavours that make us think back to our childhoods, and the comfortable warmth of our Grandmother's aproned lap.

 

 This has to be one of the best Ginger breads you could ever want to bake.  Its a recipe I adapted from an old book of mine written by the late Marion Cunningham called "Lost Suppers."  Every recipe in this book is a winner. 

This is cozy, cozy, cozy  . . .  and filled with lots of warm flavours . . .  cinnamon, ginger, cloves . . .  and I added some ground cardamom, which worked very well.

 

Oh, it smelled a little bit like what I suppose Heaven to smell like while it was baking.  Oh boy . . .  what is it about the smell of the warm baking spices that gets our taste buds tingling?

The cake itself is dense and moist and quite delicious.  Gingerbread is a bit like chocolate cake.  Its almost impossible to take photos of it that truly showcase the gorgeousness of it.  No matter how much icing sugar you dust it with to off-set the darkness of it  . . . Or how much softly whipped cream you dollop on top  . . .  preferably while the cake is still warm  . . .  so some of it melts and soaks into that gorgeous gingerbread-ness . . .  mmmm . . . .

Ice cream also goes very, very well . . . .  especially vanilla.  I didn't have any.  Actually (and don't go telling on me)  its awfully nice sliced thin and spread with butter while its still warm.

Enjoy!

 

INGREDIENTS NEEDED

TO MAKE

🤎BLUE RIBBON GINGERBREAD🤎

Simple ingredients put together in the most delicious way.

• 2 1/2 cups (300g) plain all-purpose flour
• 1 tsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground cloves
• 1/2 tsp ground cardamom
• 1/2 cup (115g) butter, softened
• 1/2 cup (95g) granulated sugar
• 1 cup (340g) dark molasses
• 1 TBS honey
• 2 tsp bicarbonate of soda
• 1 cup (240ml) boiling water
• 2 large free range eggs, beaten

 

🤎NOTES ON INGREDIENTS🤎 

Plain All-Purpose Flour

All-purpose flour works perfectly in this recipe. Be sure to measure it properly by spooning the flour into your measuring cup and leveling it off for the most accurate results.

Dark Molasses

Use dark molasses for the rich flavour and deep colour that makes this gingerbread so special. Avoid blackstrap molasses, which can be too bitter for baking.

Honey

The honey adds subtle sweetness and helps keep the gingerbread moist.

Butter

Use real butter for the best flavour. It should be softened to room temperature so that it creams easily with the sugar.

Spices

The blend of spices create a warmly spiced gingerbread with a wonderful depth of flavour. If your spices have been sitting in the cupboard for several years, consider replacing them for best results.

Baking Soda/Bicarbonate of Soda

This reacts with the molasses and boiling water to help create the characteristic light, tender texture of traditional gingerbread.

Eggs

Large eggs at room temperature will incorporate more easily into the batter and help to produce a better rise.

 

HOW TO MAKE

🤎BLUE RIBBON GINGERBREAD🤎

This is a very simple make. 

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch square deep baking tin and line with baking paper. Set aside. (I usually crumple the baking paper all up and then uncrumple it. It seems to fit in better.)
2. Sift the flour, cinnamon, ginger, cloves and cardamom together in a bowl. Set aside. (This helps to evenly distribute the spices in the flour.)
3. Beat together the butter and sugar until light and fluffy. (If your butter is at room temperature this will be easier.)
4. Beat in the molasses and honey. (Don't worry if the mixture looks a bit curdled.)
5. Dissolve the soda in the boiling water and beat into the creamed mixture.
6. Beat in the flour mixture until smooth, then beat in the eggs. The mixture will be runny. (This is perfectly normal.)
7. Pour into the prepared pan and bake in the preheated oven for 45 to 55 minutes, until well risen and a toothpick inserted in the center comes out clean. (The top should also spring back when lightly touched.)
8. Remove from the oven and let cool in the pan for 5 minutes before tipping out onto a wire rack. Carefully remove the baking paper. (It should easily peel off.)
9. Serve warm with either whipped cream or ice cream.

 

🤎HINTS AND TIPS FOR SUCCESS🤎

Measure Carefully

For the best texture, spoon the flour into the measuring cup and level it off with a knife. Too much flour can result in a heavier, drier gingerbread.

Use Fresh Spices

The warm spices are the heart and soul of this gingerbread. If your cinnamon, ginger, cloves or cardamom have been in the cupboard for years, treating yourself to fresh spices will make a noticeable difference.

Choose the Right Molasses

Dark molasses gives this gingerbread its deep colour and rich flavour. Avoid blackstrap molasses, which can be quite bitter and overpower the finished cake.

Don't Panic When the Batter Thins

After adding the boiling water, the batter will become very thin. This is completely normal and is one of the secrets behind the cake's beautifully moist texture.

Mix Together Gently Once the Flour is Added

Stir just until the ingredients are combined. Overmixing can develop the gluten in the flour and make the gingerbread tougher than it should be.

Watch the Bake Time

Start checking a few minutes before the recommended baking time is up. A skewer inserted into the center should come out clean with a few moist crumbs attached, but no wet batter.

 

🤎FREQUENTLY ASKED QUESTIONS🤎

CAN I USE BLACKSTRAP MOLASSES INSTEAD OF DARK MOLASSES?

I don't recommend it. Blackstrap molasses has a much stronger flavour and is bitter. It can overwhelm the spices in your gingerbread.

WHY IS THE BATTER SO THIN?

Don't worry. That is completely normal. The addition of boiling water thins the batter. This extra moisture is what helps create the wonderfully soft and tender crumb that makes this gingerbread so special.

CAN I MAKE THIS GINGERBREAD AHEAD OF TIME?

Certainly. In fact, this gingerbread tastes even better the next day. The flavours have time to meld together creating an even richer and more aromatic cake.

CAN THIS BE FROZEN?

Absolutely. Once cooled, wrap it tightly in cling film and then aluminum foil. Label, date and keep frozen for up to three months.

CAN I MAKE THIS INTO MUFFINS?

Yes. The batter can be baked in lined muffin tins. Start checking for doneness after about 18 to 22 minutes, although time may vary according to your oven.

CAN I ADD RAISINS, CRYSTALLIZED GINGER, OR NUTS?

Certainly. A handful of chopped crystalized ginger, raisins, walnuts or pecans can be folded into the batter before baking for extra texture and flavour.

HOW LONG WILL THIS KEEP?

Properly stored in an airtight container this will keep for five to six days. Possibly even longer.

  

🤎A FEW MORE GINGERBREAD RECIPES TO ENJOY🤎

Here are a few more gingerbread recipes that you might also enjoy. I know we certainly do!

SQUIDGY GINGERBREAD - When you dip your fork into this delicious gingerbread you realize what a treat it really is. Squidgy, damp, melt in the mouth ginger deliciousness. When you sink your teeth into its deliciously squidgy moistness . . . you realize that this is truly a Gingerbread to fall in love with. I enjoy it split and filled with lemon curd. Simply cut into squares, this is fabulous . . .  but split and filled with lemon curd  . . .  there is amazing. This truly IS the royalty of Gingerbreads.  Magnificently moist and squidgy . . .  with a beautiful ginger flavor and just a hint of mixed spice 

DEEP, DARK & DELICIOUS GINGERBREAD - Spicy, dark, dense and yes delicious. You cannot call it a pretty cake by any stretch.  It is the ugly step sister of pretty cake. It is like the country cousin of the city mouse. This is a cake you might be tempted to overlook when glancing upon it sitting in the glass case of a bake shop. Old fashioned and delicious. The smell alone when it is baking is worth baking it and don't get me started on the taste.

 

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Yield: Serves 9

Author: Marie Rayner

Blue Ribbon Gingerbread

Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M

This deliciously old-fashioned gingerbread is an heirloom recipe. Its dark and spicy. Serve it warm, cut into squares along with a dollop of whipped cream or vanilla ice cream to grace the top.

Ingredients

• 2 1/2 cups (300g) plain all-purpose flour
• 1 tsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground cloves
• 1/2 tsp ground cardamom
• 1/2 cup (115g) butter, softened
• 1/2 cup (95g) granulated sugar
• 1 cup (340g) dark molasses
• 1 TBS honey
• 2 tsp bicarbonate of soda
• 1 cup (240ml) boiling water
• 2 large free range eggs, beaten

Instructions

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch square deep baking tin and line with baking paper. Set aside.
2. Sift the flour, cinnamon, ginger, cloves and cardamom together in a bowl. Set aside.
3. Beat together the butter and sugar until light and fluffy.
4. Beat in the molasses and honey.
5. Dissolve the soda in the boiling water and beat into the creamed mixture.
6. Beat in the flour mixture until smooth, then beat in the eggs. The mixture will be runny.
7. Pour into the prepared pan and bake in the preheated oven for 45 to 55 minutes, until well risen and a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool in the pan for 5 minutes before tipping out onto a wire rack. Carefully remove the baking paper.
9. Serve warm with either whipped cream or ice cream.

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