Bready or Not: British-Style Gingerbread
This recipe, modified from Baking with Mary Berry, produces a British-style gingerbread cake that is spicier and more complex than the usual American gingerbread. The flavors deepens and improves after a day.
- 1 cup unsalted butter 2 sticks
- 1 cup brown sugar light or dark, packed
- 1 cup molasses
- 3 cups all-purpose flour
- 5 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 2 large eggs
- 3 pieces candied ginger coarsely chopped
- 1 1/4 cups milk
- 2 teaspoons baking soda
Preheat oven at 325-degrees. Line baking pan with aluminum and apply butter or nonstick spray.
In a large pot, warm the butter, sugar, and molasses until it is combined and smooth. Set aside to cool.
Mix the flour and spices into the big pot, followed by the eggs and the candied ginger pieces.
In a small saucepan, warm the milk--don't boil! Add the baking soda. Pour into the gingerbread mixture and mix together.
Pour everything into the prepared pan. Bake for 1 hour. When done, it will be spongy to the touch and pass the toothpick test in the middle.
Let cool in pan, either at room temperature or in the fridge. Once cool, use the foil to lift onto a cutting board and slice into bars.
Store in a covered dish with waxed paper or parchment between the layers. Flavor will grow deeper and more complex over the next day.