Gingerbread
15 ingredients
11 steps
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon plus 2 teaspoons ground ginger
- 1 tablespoon freshly grated nutmeg
- 1 1/2 teaspoons ground cloves
- 1/4 teaspoon freshly ground pepper
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1 box (1 pound) dark brown sugar
- 4 large eggs
- 1 cup sour cream
- 1/3 cup finely grated peeled fresh ginger (from a 2-ounce piece)
- 3/4 cup plus 2 tablespoons unsulphured molasses dissolved in 1 cup hot water
- 1/4 cup finely chopped candied ginger
- Lightly sweetened whipped cream, for serving
Directions
-
1Preheat the oven to 350.
-
2Grease and flour three 9-by-4-inch loaf pans.
-
3In a large bowl, sift together the flour, baking soda, baking powder, ground ginger, nutmeg, cloves and pepper.
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4In another large bowl, using a handheld electric mixer, beat the butter until creamy.
-
5Add the brown sugar and beat until blended.
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6Add the eggs, 1 at a time, and beat until smooth, then beat in the sour cream and grated ginger.
-
7At medium speed, beat in the dry ingredients in 3 batches, alternating with the molasses.
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8Pour the gingerbread batter into the prepared pans and sprinkle with the candied ginger.
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9Bake in the center of the oven for about 50 minutes, or until a toothpick inserted in the loaves comes out clean.
-
10Let cool in the pans for 15 minutes, then turn the loaves out onto a rack to cool completely.
-
11Cut the gingerbread in thick slices and serve with whipped cream.
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