Shuna's Famous Gingerbread

  • Currently 4/5
"...gingerbread made from scratch takes very little time and gives back tenfold what you put into it. Baking gingerbread perfumes a house as nothing else. It is good eaten warm or cool, iced or plain. It improves with age, should you be lucky or restrained enough to keep any around."
18 oz flour (by weight)
6 oz sugar (by weight)
1 1/2 tsp kosher salt
1 tbl baking soda
3 tbl ground ginger
1/2 tsp ground cloves
1 1/2 tsp ground cinnamon
1 tbl ground cardamom
1 tsp ground black pepper
1 tsp ground coriander (optional)
8 oz unsalted butter
3 1/2 oz blackstrap molasses
6 oz light corn syrup or simple syrup
3 large egg yolks
2 large eggs
8 oz buttermilk or sour cream
1. Preheat oven to 350F.   Butter two 8x4 loaf pans.  9x5 loaf pans can also be used, but will not be as full.  Use white or raw sugar to coat the pans, as you would with flour for a cake.
2. Sift all dry ingredients except salt and pepper into a large bowl.  Add the salt and pepper and whisk to combine.  Make a "well" in center.
3. In a medium non-reactive saucepan bring butter, molasses and simple syrup to a boil slowly.  Take care not to let it boil over if the heat is too high or the pan too small. 
4. While the sryrups heat, whisk together egg yolks, eggs and dairy in another bowl. 
5. When mixture on the stove comes to a boil, shut off heat and let rest for a moment.  Pour this hot mixture all at once into the center of your bowl of dry ingredients.  Using a whisk, mix dry ingredients into liquid, from center out, carefully.  When batter begins to seize, pour in second bowl of wet ingredients.  Whisk batter until smooth and uniform. Batter is a bit thin.
6. Divide batter into the two prepared pans and put into oven.  baking time can be variable.  Set the timer for 30 minutes and check.  Takes 40-45 minutes in my oven. It is done when sides pull away from the pan, middle bounces back to the touch and/or a cake-tester inserted in the center comes out clean.  Cool at least until warm before slicing.
To make simple syrup, mix equal parts sugar and cold water in saucepan and bring to a boil until mixture is clear. For a thicker syrup boil for at least 10 minutes or increase the amount of sugar. For this recipe, 1/2 cup sugar to 1/2 cup water will be sufficient.


Member since Sep 2007

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