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Black Sticky Gingerbread Recipe

Black Sticky Gingerbread Recipe

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Ingredients

Count

Nutrition

416

Calories

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Ingredients:

Serving

1 cup unsalted butter
1/2 cup water
3/4 cup unsulphured dark molasses
3/4 cup flavorful honey , such as a dark wildflower, berry or chestnut
1 cup tightly packed brown sugar
3 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp allspice
1/8 tsp ground cloves
3 large eggs, at room temperature
1/2 cup partly skimmed milk (2 percent)
1 packed tbsp grated fresh ginger root
lightly sweetened whipped cream, to serve

Directions:

Preheat the oven to 325. Lightly grease a 9 x 9 x 2-inch baking pan and line the bottom with a piece of parchment paper that has been cut to hang over two opposite edges by a couple of inches. This overhang will make removing the cake from the pan clean and simple.
Combine the butter, water, molasses, honey and brown sugar in a medium non-reactive saucepan and place over low heat. Stir the mixture frequently until the butter is melted, and all of the ingredients are well blended. Remove from the heat, pour into a large bowl and set aside to cool.
Meanwhile, sift together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves, and set aside. When the molasses mixture feels just warm to the touch, add the eggs, one at a time, beating well after each addition. Add the milk and stir to combine. Fold the dry ingredients into the batter in four additions, using big, long strokes. Don't be concerned if you can't get all the lumps out-settle for most of them! Stir in the grated ginger.
Pour the batter into the prepared pan and bake in the center of the oven for 1 1/4 to 1 1/2 hours, or until the top of the cake springs back when touched and a cake tester inserted into the center comes out clean. Allow to cool for 15 minutes, then, using the overhang of parchment, lift the cake out of the pan and cool completely on a wire rack before cutting. Well-wrapped in plastic, this gingerbread actually improves with age. If stored at room temperature, it will have a sponge-cakey texture and will keep for about 4 days. Refrigerated, it becomes stickier, denser, and wonderfully chewy and will last at least a week. Allow the cake to return to room temperature before serving. This cake is fabulous warm, and the only adornment it needs is mounds of softly whipped cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	415.58 Kcal (1740 kJ)
Calories from fat	183.89 Kcal
		% Daily Value*
Total Fat	20.43g	31%
Cholesterol	105.36mg	35%
Sodium	365.77mg	15%
Potassium	92.1mg	2%
Total Carbs	49.97g	17%
Sugars	18.3g	73%
Dietary Fiber	1.43g	6%
Protein	6.42g	13%
Vitamin C	0.1mg	0%
Vitamin A	0.3mg	9%
Iron	1.9mg	11%
Calcium	89.6mg	9%

Amount Per 100 g
Calories	303.67 Kcal (1271 kJ)
Calories from fat	134.37 Kcal
		% Daily Value*
Total Fat	14.93g	31%
Cholesterol	76.98mg	35%
Sodium	267.27mg	15%
Potassium	67.3mg	2%
Total Carbs	36.52g	17%
Sugars	13.37g	73%
Dietary Fiber	1.05g	6%
Protein	4.69g	13%
Vitamin C	0.1mg	0%
Vitamin A	0.2mg	9%
Iron	1.4mg	11%
Calcium	65.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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