Dark and Spicy Gingerbread
Description
This moist gingerbread is adapted from The Gift of Southern Cooking by Edna Lewis and Scott Peacock. This version uses Steen’s Pure Cane Syrup and is delicious all by itself or dressed up with poached pears or apples, whipped cream or lemon curd. Steen's Pure Cane Syrup was first produced by a cane grower in Abbeville, Louisiana in 1910. Steen's is the only U.S. cane syrup still manufactured today and is recognized by Slow Food USA's Ark of Taste as an endangered regional food product.Ingredients
¼ t. baking soda
2 t. baking powder
1 t. ground ginger
1 t. ground cinnamon
½ t. allspice
½ t. salt
1 c. water
½ c. (1 stick) unsalted butter
1½ c. Steen’s Pure Cane Syrup (or molasses, if you prefer an even darker gingerbread)
2 eggs, beaten
Methods/steps
Preheat the oven to 350°. Grease and flour an 8-inch square or round baking pan. Sift the flour, baking soda and baking powder into a large mixing bowl. Blend in the spices and salt with a wire whisk. In a small pan, bring the water to a boil then add the butter. When the butter is melted, whisk the water mixture into the flour mixture. Whisk in the syrup, and then the eggs. Whisk until thoroughly blended and smooth, then pour into the prepared pan. Bake for 30 to 35 minutes, or until a skewer plunged into the center comes out clean. Cool on a rack and remove from the pan. Serve warm or at room temperature.
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