Gingerbread Recipe – Learn with Experts:- This recipe for gingerbread is one that has been around for a long time, is considered to be traditional, and is regarded to be a classic classic. A cake that is dense but soft, moist, and strongly spiced is the result of using this method.
Gingerbread Recipe – Learn with Experts
This cake has a beautiful flavour that emanates warmth and comfort because it is made with molasses, brown sugar, and a wide array of spices that are both relaxing and warming. If you want to learn how to accomplish it, you should definitely watch the video that explains the steps involved.
Ingredients
- ½ cup (113 g) unsalted butter (preferably European-style butter, if you can find it) softened to room temperature (may substitute vegetable shortening)
- ½ cup (100 g) dark brown sugar firmly packed
- 1 cup (235 ml) unsulphured molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups (312 g) all-purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¾ teaspoon salt
- 1 cup (235 ml) boiling water
- Whipped Cream for topping, optional
Also see : Best icebox cake recipe – Learn like a Pro
Instructions
at prepare a metal baking pan measuring 9 inches by 9 inches (23 cm by 23 cm), preheat the oven at 350 degrees Fahrenheit (175 degrees Celsius) and either generously grease and flour it or line it with parchment paper. Put aside for later. In a large bowl, combine the butter and brown sugar, and then use an electric mixer to whip the mixture until it becomes creamy.
A quarter cup (113 grammes) of unsalted butter, preferably European-style butter if you are able to locate it, and a quarter cup (100 grammes) of dark brown sugar. Stir in the molasses until it is completely incorporated. Unsulfurized molasses, one cup (235 millilitres) Egg and vanilla extract should be added. Give it a good stir.
A one large egg, one teaspoon of imitation vanilla The flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt should be mixed together in a separate dish using a whisk together. All-purpose flour, 2 and a half cups (312 grammes), baking soda, one and a half teaspoons, one teaspoon of ground cinnamon, one teaspoon of ground ginger, one teaspoon of crushed cloves, and one teaspoon of salt.
After the wet components have been thoroughly blended, gradually add the dry ingredients. Add the hot water and whisk it in carefully until the ingredients are completely incorporated and smooth. 1 cup (235 ml) of water that is boiling.
Pour the batter into the baking pan that has been prepared, and bake it in an oven that has been warmed to 350 degrees Fahrenheit (175 degrees Celsius) on the centre rack for forty minutes, or until a toothpick inserted in the centre comes out clean or with a few moist crumbs. In order to slice and serve, wait until it has cooled down. The best way to enjoy the flavour of this gingerbread is to top it with whipped cream!
Notes
toppings: Whenever I make this recipe, my family always finishes it off with a batch of my own whipped cream, but many people also prefer it with warm lemon curd on top!
Storing: Up to three days can be stored at room temperature in an airtight container (or securely covered in the pan it was baked in), provided that the container is sealed.
Nutrition
- Serving: 1 slice
- Calories: 383 kcal
- Carbohydrates: 67 g
- Protein: 4 g
- Fat: 11 g
- Saturated Fat: 7 g
- Trans Fat: 1 g
- Cholesterol: 48 mg
- Sodium: 405 mg
- Potassium: 618 mg
- Fiber: 1 g
- Sugar: 40 g
- Vitamin A: 346 IU
- Vitamin C: 1 mg
- Calcium: 102 mg
- Iron: 4 mg
