Myra's Gingerbread
Old-fashioned gingerbread with blackstrap molasses, spices and orange zest
Equipment
- 1 small pot to melt the butter
- 2 bowls one for wet ingredients, one for dry
- 1 wire whisk
- 1 rubber spatula
- 1 2 cup measuring cup for the wet ingredients
- 1 set of dry measuring cups for the dry ingredients
- 1 set of measuring spoons
- 1 zester or grater to zest the orange peel
- 1 13 x 9 inch baking pan
Ingredients
- 1/2 cup butter (2 sticks) unsalted
- 2 1/2 cups unbleached white flour
- 1 1/2 teas. baking soda
- 2 teas. cinnamon
- 2 TBLS. ground ginger
- 1/2 teas. salt
- 1/2 cup sugar
- 1 egg
- Peel of 1 orange, zested
- 1/2 cup blackstrap molasses
- 1/2 cup honey
- 1 cup very hot water
Instructions
- Grease or spray your 13 x 9 baking pan. Set oven temperature to 350 degrees.
- Melt the butter in a small saucepan and set aside.
- In one bowl, whisk together the flour, soda, cinnamon, ginger, and salt.
- In another bowl, whisk together the sugar, egg, orange zest and melted butter.
- Whisk together the molasses, honey and hot water. Use your whisk to mix all ingredients. Alternate adding 1/2 cup of dry ingredients, and 1/2 cup of molasses mixture into the bowl with the butter mixture until everything is combined.
- Put the batter in your greased pan and bake at 350 degrees for 40 minutes, or until a toothpick comes out clean.Let it rest until cool, cut into either 8 x 4 or 6 x 4 pieces. Store in an airtight container. Can be frozen.