Gingerbread

gingerbread8This 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!

Ingredients:

  • 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.

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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.

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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.

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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.

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Remove from the oven, and set aside to cool.

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About chelseaeva

recipe developer, nutrition guru, food policy geek.
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