RCI-BR.003.0209.001
Gingerbread III
Gingerbread III from the Recidemia collection
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- cupful brown sugar1 unit
- tablespoonfuls butter3 unit
- cupful New Orleans molasses1 unit
- 2 unit
- 2 unit
- 2½ unit
- ginger or spice to taste1 unit
Method
1
Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking pan.
2
Cream together the brown sugar and butter in a large bowl until light and fluffy, about 2 minutes.
2 minutes
3
Beat in the molasses and eggs one at a time, mixing thoroughly after each addition until fully incorporated.
4
In a separate bowl, whisk together the flour, baking powder, and ginger or spice to taste.
5
Fold the dry ingredients into the wet ingredients until just combined; do not overmix.
6
Pour the batter into the prepared baking pan and smooth the top with a spatula.
7
Bake for 25 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
25 minutes
8
Remove from the oven and allow the gingerbread to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.