Recipes from the Short Pump GroceryPastAdmin2020-11-26T00:13:27+00:00
Short Pump Grocery Gingerbread
1 stick unsalted butter room temperature, plus more for pan
2 1/2 Cups all purpose flour, plus more for pan
1 cup boiling water
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
2/3 cup packed dark brown sugar
1 cup unsulfured molasses
1 tablespoon freshly grated ginger
2 large eggs at room temperature, lightly beaten
Confectioners’ sugar, for dusting
Heat oven to 350 degrees. Butter and flour 9 x 13 pan.
In bowl combine boiling water and baking soda and set aside.
In a large bowl sift flour, spices, salt and baking powder, set aside.
Cream butter until light.
Beat in brown sugar until fluffy.
Beat in molasses and grated ginger, baking soda mixture, and flour mixture.
Beat in eggs. Pour into prepared pan ; bake until toothpick inserted in center comes out clean, 30 to 35 minutes.
Cool on wire rack, cut in squares and dust with confectioner’s sugar.