Spicy Gingerbread

Nut Free Fish Free Soy Free Gluten Free 

Adapted from a recipe found in the NY Times, this recipe works perfectly with gluten-free all-purpose flour.

4 –ounces (1 stick) of butter; softened, plus a bit more for greasing the pan
2 cups of gluten-free all-purpose flour, plus more for pan (Check label for allergens)
1 ¾ teaspoons of ground ginger
1 ¼ teaspoon ground cinnamon
½ teaspoon unsweetened cocoa
¼ teaspoon all-spice
Pinch of ground cloves
1/8 teaspoon cayenne pepper
½ teaspoon salt
1 teaspoon baking soda
1 cup of milk
2/3 cup of molasses
½ cup of brown sugar
2 large eggs

Preheat the oven to 325 degrees F.

Grease and flour a 9” round or square cake pan.

In a medium bowl, sift the flour, ginger, cinnamon, cocoa, all-spice, cloves, cayenne, salt and baking soda. Set aside.

In a saucepan, combine the milk and molasses and warm over low heat, stirring occasionally, until the molasses dissolves in the milk. Remove from the heat and set aside.

In a large bowl, beat the stick of butter on medium speed until light and fluffy – about 1 minute. Scrape down the bowl and add the brown sugar, and beat until smooth and light. Add the eggs, one at a time, beating well after each addition.

Next beat in, on low speed, the flour mixture (in three parts) and the milk mixture (in two parts) alternating between the two.

Turn the batter into the prepared cake pan, and smooth the top. Bake for about 40 to 45 minutes, or until a fork comes out clean when the gingerbread is tested.

Remove from the oven, and cool for about 5 minutes, before turning onto a rack.

Serve with fresh whipped cream or vanilla ice cream.

Serves 8-10.


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