Dark Molasses Gingerbread

1/2 cup (1 stick) unsalted butter, more for pan
2 cups cake flour, more for pan
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/2 cups dark molasses
Freshly whipped cream, for serving

1. Preheat oven to 350 degrees. Butter and flour an 8-inch round baking pan. Sift flour, baking soda and baking powder into a large mixing bowl. Blend in spices and salt with a wire whisk.

2. In a small pan, bring 1 cup water to a boil. Melt 1/2 cup butter in it, then whisk water into flour mixture. Beat eggs and add to mixture, along with molasses. Whisk until well blended. Pour into pan.

3. Bake for 40 to 45 minutes or until a skewer plunged into center comes out with no trace of raw batter. Interior will be moist. Serve warm with freshly whipped cream.

Note: This cake is also delicious the day after it is baked. The spices meld and the texture gets more like a steamed pudding.

Chef: Edna Lewis and Scott Peacock
Serves: 8

Advertisements

One thought on “Dark Molasses Gingerbread

  1. Hello –
    I am a filmmaker in Atlanta. I just wanted to let you know I produced a 21 minute documentary about Miss Edna Lewis. The film is called “Fried Chicken and Sweet Potato Pie”.

    It is viewable in its entirety on Internet at a Gourmet Magazine website:

    http://www.gourmet.com/magazine/video/2008/01/Edna

    and at a Georgia Public Broadcasting website:

    http://www.cforty7.com/film/theater?film_test=16

    My website, http://bbarash.com/bb_friedchicken.htm has more information about the film and the story of Miss Lewis.

    Sincerely,
    Bailey Barash

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s