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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This batter is particularly well suited to the blender. Avoid overmixing, and you'll have a lovely soft cake. Please note when buying molasses that blackstrap has a much stronger taste than the regular kind. Ingredients:
1/2 cup milk |
1 tablespoon fresh lemon juice |
1 1/2 cups all-purpose flour, sifted before measuring |
1/2 teaspoon baking soda |
2 teaspoons ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon salt |
finely grated zest of 1 lemon |
1/2 cup firmly packed dark brown sugar |
2 large eggs |
1/2 cup molasses |
1/2 cup (1 stick) butter, melted and cooled |
Directions:
1. Preheat the oven to 350°F with the rack in the center position. Butter an 8-inch square pan and dust it with flour, shaking out the excess. Mix the milk and lemon juice together (the mixture will curdle). Sift the flour, baking soda, spices, and salt together in a small bowl and set aside.
2. Place the curdled milk, lemon zest, brown sugar, eggs, molasses, and butter in a blender, cover, and mix on medium speed until smooth. With the motor off, add the dry ingredients, then cover and blend on medium speed for 30 seconds. Scrape down the sides of the container and blend until smooth, another 30 seconds.
3. Pour the batter into the prepared pan and bake until the top is dry and the cake has just started to pull away from the sides of the pan, 25 to 30 minutes. Cool the gingerbread in the pan before cutting into squares.
4. Lora Brody Plugged InWilliam Morrow and Co. Inc.
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