Gingerbread
Using either ginger preserved in syrup, or candied ginger, alongside ground ginger, cinnamon, cloves, and other typical gingerbread ingredients, gives this gingerbread a unique flavor and texture profile. You may want to visit your nearest bulk foods store for candied ginger and molasses. The former is prohibitively expensive in little spice aisle jars, and you’ll be using a lot of the latter!

Adapted from Canning for a New Generation by Liana Krissoff, though I prefer it without the recommended grapefruit sauce.
Servings Prep Time
12pieces 15minutes
Cook Time
35minutes
Servings Prep Time
12pieces 15minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Preheat the oven to 350 F. grease a 9″ x 9″ square baking pan.
  2. Cream the butter and sugar in a stand mixer with the paddle attachment (or with an electric mixer). Add egg and molasses, and beat on high until it’s fluffy and very light in color. This will take at least five minutes.
  3. Meanwhile, sift the flour, baking soda, and spices together into a medium bowl.
  4. Turn off the mixer, and scrape down the bowl. Turn it back on low, and add 1/3 of the flour mixture, allowing it to fully incorporate. Then add 1/2 of the water, and let it fully mix. Repeat with the next 1/3 of the dry goods, remaining 1/2 of the water, then the last 1/3 of dry. You want it thoroughly mixed and fairly smooth, but be careful not to overmix, or you’ll have a tough gingerbread.
  5. Remove the bowl from the mixer, and gently fold in the pieces candied ginger.
  6. Scrape the batter into the baing pan, and bake for 30-35 minutes. You want to be careful not to overbake so it turns out dry. If you’re a toothpick tester, stab it in the center with a toothpick, and it should come out clean. If you want more precision, stab it with an instant read thermometer, and it should be 210 F.
  7. Cool on a wire rack. I know, it’s hard to resist just digging in with a fork right away. But it will be worth it! Cut in squares to serve.

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