Hfs1- grasmere gingerbread with cream - ba 2/83

8 servings

Ingredients

Quantity Ingredient
1 cup Water
⅔ cup Molasses
½ cup (1 stick) unsalted butter; cut into small pieces
2½ cup All purpose flour
2 teaspoons Ginger
1½ teaspoon Baking soda
1 teaspoon Cinnamon
½ teaspoon Baking powder
½ teaspoon Cloves
½ teaspoon Nutmeg; freshly grated
½ teaspoon Salt
½ cup Crystallized ginger; minced
2 teaspoons All purpose flour
¾ cup Brown sugar; firmly packed
2 eaches Eggs; room temperature
1 cup Whipping cream; whipped to soft peaks (garnish)

Directions

From the North Country of England.

Preheat oven to 350F (325F if using glass dish). Grease 9-inch square baking pan or dish. Line bottom with parchment paper. Grease and flour parchment, shaking out excess. Combine water, molasses, and butter in heavy-bottomed medium saucepan over very low heat and warm through. Set aside to cool. Sift together 2-½ cups flour, ginger, baking soda, cinnamon, baking powder, cloves, nutmeg, and salt. Combine crystallized ginger with remaining 2 teaspoons flour in small bowl and toss gently to separate pieces.

Beat brown sugar with eggs until thick and creamy. Beat in cooled molasses mixture alternately with dry ingredients, blending well after each addition. Fold in crystallized ginger. Pour batter into prepared pan. Bake until cake tester inserted in center comes out clean and top springs back when lightly pressed, 45 to 55 minutes.

Cool in pan 15 minutes. Invert onto rack. Discard parchment paper.

Cut gingerbread into squares. Serve warm or at room temperature.

Garnish with cream.

"Hearty Farmhouse Suppers" "Bon Appetit" February, 1983. Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 11-26-95

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