ONE POT GINGERBREAD

ONE POT GINGERBREAD image

Categories Coffee

Number Of Ingredients 13

Previous Next

1 cup (250 mL) water
1 1/2 tsp (7.5 mL) baking soda
1/2 cup (125 mL) unsalted butter, at room temperature
2/3 cup (160 mL) dark brown sugar, packed
1 cup (250 mL) unsulphured molasses
2 large eggs, room temperature
2 1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) ground ginger
1 1/2 tsp (7.5 mL) ground cinnamon
1/2 tsp (2.5 mL) ground cloves
1/2 tsp (2.5 mL) ground or freshly grated nutmeg
1/2 tsp (2.5 mL) sea salt
2 tsp (10 mL) baking powder

Steps:

1. Adjust the oven rack to the middle position and heat the oven to 350 F (175 C). For easy removal of the cake, line a 9-by13-inch (22.5-by-33-cm) pan with parchment paper and butter it, or simply butter the pan. 2. Bring the water to a boil in a large pot and add baking soda. Remove from the heat and let stand for 5 minutes. Stir in the butter until melted. Whisk in the sugar and molasses. Let the mixture cool to room temperature. 3. Beat in the eggs until well mixed. Place the dry ingredients in a sieve or flour sifter and sift over the ingredients in the bowl. Beat only until combined. 4. Scrape into the prepared pan and bake for 30 to 35 minutes until a tester inserted into the middle of the cake comes out clean. Transfer to a wire rack to cool. Makes: 12 biggish or 16 smallish servings. The cake can also be cut into small squares.