Top | Desserts
(recipe, Meera S.T. Vargo)
This gingerbread — adapted from the [%bookLink code=1563052377 "All Around the World Cookbook"], by Sheila Lukins — has a triple ginger kick from fresh, dried, and candied ginger. It is equally good as a snack, dessert, or part of a brunch spread, and is particularly fitting for a Christmas breakfast or similar holiday meal.
- 8 Tbsp. butter, softened (1 stick)
- ½ cup molasses
- ¼ cup honey
- ½ cup packed brown sugar
- 3 eggs
- ½ cup sour cream
- 1 tsp. lemon zest
- 1 tsp. fresh ginger, grated or minced
- 1 tsp. vanilla
- 2 cups flour
- 1 tsp. baking soda
- ½ tsp. salt
- ½ tsp. ground ginger
- 2 tsp. cinnamon
- ½ tsp. allspice
- ½ tsp. cloves
- ½ tsp. nutmeg
- ¼ cup candied ginger, finely chopped
- 1 cup heavy cream, whipped, for garnish (optional)
- Preheat oven to 350 degrees. Grease an 8-inch square baking dish.
- Cream together butter, molasses, honey, and brown sugar.
- Combine eggs, sour cream, lemon zest, fresh grated ginger, and vanilla.
- Whisk together flour, baking soda, salt, ground ginger, cinnamon, allspice, cloves, and nutmeg.
- Add egg mixture to butter mixture, mixing until combined. (Mixture may appear curdled.) Mix in dry ingredients until no floury streaks remain. Stir in candied ginger. Transfer batter to prepared pan.
- Bake for 30 to 40 minutes, until a tester comes out clean. Allow to cool at least 15 minutes before cutting to serve. Serve warm with whipped cream, if desired.