This gingerbread, from the chefs Edna Lewis and Scott Peacock, is just wonderful: a little spicy, a little sweet, very simple to make, and absolutely delicious. Whipped cream is an easy topping, although dulce de leche or another warm, caramel-y sauce takes it to a special place. But it’s also kind of nice plain, wrapped in waxed paper and tucked inside someone’s lunch.
Ingredients
- ½ cup (1 stick) unsalted butter, more for pan
- 2 cups all-purpose flour, more for pan
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 eggs
- 1 ½ cups dark molasses
- Freshly whipped cream, for serving
- Nutritional Information
Nutritional analysis per serving (6 servings)
557 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 95 grams carbohydrates; 1 gram dietary fiber; 63 grams sugars; 6 grams protein; 102 milligrams cholesterol; 425 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Preheat oven to 350 degrees. Butter and flour an 8-by-8-by-2-inch baking pan. Sift flour, baking soda and baking powder into a large mixing bowl. Blend in spices and salt with a wire whisk.
- In a small pan, bring 1 cup water to a boil. Melt 1/2 cup butter in it, then whisk water into flour mixture. Beat eggs and add to mixture, along with molasses. Whisk until well blended. Pour into pan.
- Bake for 35 to 45 minutes or until a skewer plunged into center comes out with no trace of raw batter. Interior will be moist. Serve warm with freshly whipped cream.
- This cake is also delicious the day after it is baked. The spices meld and the texture gets even more like a steamed pudding.
1 hour
Dining and Cooking