Blackstrap Molasses Gingerbread for a BLACK METAL XMAS

17 Dec

Ok, so I know I’ve been an awful blogger. But hear me out: I had this insane surgery on my wrist last month, so I’ve been down-for-the-count. Which not only means I have to type one-handed, but also means I can’t cook. Like at all. I’ve been depending heavily on the food deliveries and kitchen skills of my amazing friends to keep me fed (read more about it on my latest Original Plumbing entry).

101 Cookbooks posted this AMAZING looking recipe for Black Sticky Gingerbread, and I couldn’t take it anymore. I wanted to bake so badly it hurt. So I enlisted an unsuspecting friend to help me with one-handed baking, and the result was EPIC. Seriously, guys. EPIC.

This gingerbread isn’t fucking around. It’s not your everyday boring holiday gingerbread. It’s sweetened with honey (preferably raw, delicious, and local), brown sugar, and the thing that makes it so brutal: blackstrap molasses. No white sugar!

Anyways, it’s easy to make, and makes a BIG serving. Enough for a holiday party, or to share with your neighbors and room mates and friends and friends partners, and STILL have enough to bring home to your bio-family. No joke.

If you really wanna make it amazing, make boozy whipped cream and top it all off with persimmon and pear. YUM.

Gingerbread Ingredients:

1 cup unsalted butter
1/2 cup water
3/4 cup unsulphured blackstrap molasses
3/4 cup honey
1 cup brown sugar
3 cups whole wheat pastry flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon cardamom
3 large eggs, at room temperature
1/2 cup milk

1 packed tablespoon grated fresh ginger root (optional- I didn’t have any, and the gingerbread was still amazing. But I bet that fresh ginger would make it even more unbelievable).

Gingerbread Instructions:

Preheat the oven to 325F. Line a 13x9x2-inch baking pan with parchment paper so the parchment hangs over by a couple inches. I can only imagine how hellish it would be to try to remove this from a pan without the parchment paper. Avoid disaster and heartache and just line the pan already.

Combine the butter, water, molasses, honey and brown sugar in a saucepan and place over low heat. Stir the mixture frequently until the butter is melted, and all of the ingredients are well blended. Remove from the heat and set aside to cool. Put it in a separate bowl to speed up the process.

Mix the flour, baking soda, salt, ginger, cinnamon, all-spice, and cardamom and set aside. When the molasses mixture feels just warm to the touch, add the eggs, one at a time, mixing well after each addition. If you do it while the molasses is still hot, the eggs will start cooking before everything’s mixed. Add the milk and stir to combine. Fold the dry ingredients into the batter (I folded the wet into the dry, which works but makes it easier to get pockets of unmixed flour). If you want to add the fresh grated ginger, do it here.

Pour the batter into the prepared pan and bake for ~45-60 minutes. Start checking for doneness after about 45 minutes. Mine took about 50 minutes. When the top of the cake springs back when touched you’re good.

Allow the cake to cool for 10 minutes, then, using the overhang of parchment, lift the cake out of the pan and cool completely on a wire rack before cutting. If refrigerated, the texture becomes dense and sticky – in a good way, just let it come up to room temperature before serving.

Bourbon Whipped Cream Ingredients:

2 tablespoons bourbon (or rum)

1 tablespoon sugar

1 cup heavy whipping

Bourbon Whipped Cream Instructions:

Put all three ingredients in a bowl and whip with a whisk (if you’re a masochist) or an electric mixer until its the consistency you like in your whipped cream. Don’t over mix or you’ll get butter. Slather it all over your gingerbread and top with sliced pears or persimmons. Feel free to use the fruit as a vehicle for the whipped cream. There’s no shame in that.


One Response to “Blackstrap Molasses Gingerbread for a BLACK METAL XMAS”

  1. hweinert December 28, 2011 at 4:54 pm #

    Sister in law gives this gingerbread a big thumbs up – even though I have bad memories of black strap molasses! (I grew up in the 70’s…)

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