Crystallized-Ginger Gingerbread

Crystallized-Ginger Gingerbread

Crystallized-Ginger Gingerbread is rated 3.7 out of 5 by 3.
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Prep Time: 25 minutes
Cook Time: 45 minutes
Servings: 12
Fresh ginger is valued as a traditional medicine for its stomach-settling properties. These effects make ginger a good counterbalance to a rich dinner, so it has long been a favorite ingredient in desserts. Here, the warm, spicy flavor of gingerbread is intensified by using two forms of ginger in one recipe: ground and crystallized.

Ingredients:

  • 4 Tbs. unsalted butter, at room temperature
  • 1⁄2 cup granulated sugar
  • 1⁄2 cup molasses
  • 1⁄2 cup minced crystallized ginger
  • 2 eggs, at room temperature
  • 1 1⁄2 cups all-purpose flour
  • 1 tsp. baking soda
  • 2 tsp. ground ginger
  • 1⁄2 tsp. ground cinnamon
  • 1⁄2 tsp. ground allspice
  • 1⁄4 tsp. freshly grated nutmeg
  • 1⁄2 cup buttermilk or plain low-fat or whole
      yogurt
  • Demerara or other raw sugar for sprinkling
      (optional)

Directions:

Preheat an oven to 350°F. Butter a 9-by-4-inch loaf pan and line the bottom with parchment paper.

In a bowl, beat the butter and granulated sugar until creamy and fluffy. Stir in the molasses and crystallized ginger. Beat in the eggs one at a time. In another bowl, sift together the flour, baking soda, ginger, cinnamon, allspice and nutmeg. Stir the flour mixture into the butter mixture in 3 additions, alternating with the buttermilk and beginning and ending with the flour; mix until smooth.

Pour the batter into the prepared pan and smooth the top. Bake until the gingerbread is golden and springy to the touch and a skewer inserted into the center comes out clean, 45 to 50 minutes. Transfer the pan to a wire rack and let stand for 10 minutes. Turn the loaf out onto the rack. Serve warm or at room temperature, sprinkled with demerara sugar. Makes 1 loaf; serves 10 to 12.

Notes: This tender, moist, dark gingerbread is good served warm with poached pears and their syrup or with yogurt. Or, try it with afternoon tea or coffee. Store in an airtight container for up to 1 week.

Adapted from New Healthy Kitchen Series, Desserts, by Annabel Langbein (Simon & Schuster, 2006).

Rated 2 out of 5 by from Recipe has potential but needs correcting Recipe says add eggs, but they are not in the listed ingredients. Also no salt or baking powder is in the list. I added an egg and a half teaspoon of salt, but the cake sagged in the middle. This recipe has potential but needs editing.
Date published: 2021-01-04
Rated 4 out of 5 by from Great flavor but ... I wanted to make this for some time after making the WS Gingerbread quick bread mix which was delicious bty! Unfortunatley, the mix is only a seasonal item. Glad that I did make it! Preparation was qick and easy, the most time consuming thing was mincing the ginger. Even freshly grating nutmeg was no big deal and well worth the effort! The flavor was fantastic! I'd give it more than 5 stars if possible. My only issue is that the center of the loaf collapsed either while baking or shortly thereafter both times that I've made it. Should baking powder be added? The recipe only calls for baking soda. I'll try adding a tsp of baking powder the next time that I make it. I might try to use a different pan. I've been using a glass loaf pan. Comments or suggestions are welcomed!
Date published: 2016-02-26
Rated 5 out of 5 by from Very easy to do and great results It literally took me like 15 minutes to just prepare everything, time enough to pre-heat the oven. I didn't run, just followed the recipe to the letter and the result was a great gingerbread, one of the best I've had. I replaced the covering for frosting (sugar + lemon juice instead of water) and it was even better.
Date published: 2012-12-10
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