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From the Wiggs family right-brained recipe file. No cookie cutters required!
Christmas Morning Plum Bread
Intensely Flavored, Moist Gingerbread
I adapted this from the Splendid Table website. I cannot tell a lie–I simplified it, increased the sugar and added the candied ginger and cayenne pepper. It’s pretty much the best gingerbread ever.
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper
- 1 cup chopped candied ginger
- 1/2 cup melted unsalted butter
- 3/4 cup molasses (dark corn syrup works, too)
- 3/4 cup very hot water
- 1 cup brown sugar
- 1 egg
Preheat oven to 350°. Line an 8-inch square baking pan with waxed paper (you can also use 2 loaf pans or 4 mini loaf pans), coat with nonstick spray and dust with flour. Beat together the butter, molasses, hot water and brown sugar. Beat in the egg and quickly add the rest of the ingredients, stirring until blended. Pour into pans. Bake 40 to 50 minutes, or until a toothpick inserted in center of cake comes out clean. Cool on a rack in the pan.