This recipe started out as a dessert, but as I was creating it (and making the executive decision that I would not be mixing up a sugar-filled frosting to slather on top), I realized this would be a better breakfast food. It’s really dense, a bit spicy, and not overly sweet.
The blackstrap molasses which is used as a sweetener also has a bunch of added health benefits – including significant amounts of calcium, iron, copper, magnesium, potassium, and selenium. It’s an energizing, mineral-dense sweetener. Enough said.
Since I don’t have a flour sifter or a mixer, I used a wire whisk to accomplish both the flour sifting and batter mixing that the original recipe called for. I used to shy away from baking because 90% of the time I don’t have a critical baking gadget that a recipe requires. Recently, I’ve decided to experiment with baking using the limited baking equipment that I have, and I’ve realized that it’s not the end of the world.
This gingerbread keeps well in the refrigerator for days, and just takes popping a few pieces into the oven to warm them up. Enjoy with a hot cup of cinnamon coffee or tea, and your mid-November day will start off right!
- ¼ cup dark rum, cognac, or water
- ½ cup seedless raisins
- ½ stick unsalted butter
- ½ cup unsulfured molasses (great source of calcium and iron!)
- 1 cup sour cream
- 1 ½ tsp freshly grated orange zest
- 2 1/3 cups all-purpose flour
- ¾ tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- ½ tsp kosher salt
Preheat the oven to 350 degrees. Line a baking pan with parchment paper, or grease with butter if you don’t have parchment paper.
Add the rum and raisins to a small pan, cover, and heat on medium heat until the rum boils. When the rum/cognac/or water starts to boil, set aside.
In another small pan, add the butter and molasses, and bring to a boil over medium heat as well. When the mixture has boiled, pour into a mixing bowl (preferably glass since plastic could melt or get damaged from the heat of the mixture). Cool for 5 minutes. Using the wire whisk, mix in the orange zest and sour cream.
Combine the flour, baking soda, ginger, nutmeg, cinnamon, cloves, and salt together in a small bowl. Use a wire whisk to blend the ingredients together and add a bit of fluff to the mixture. When the dry mixture has been evenly combined, begin to slowly add to the molasses mixture and stir until smooth.
Add the raisins (with the remaining cognac) to the mixture and combine with a spoon. Pour the batter into the prepared pan and bake for about 35 minutes, or until a toothpick or fork comes out clean.
Remove from the oven, and set aside to cool.