Guest guest Posted October 11, 2008 Report Share Posted October 11, 2008 ysanneTo: cyndikrallSent: 10/11/2008 5:48:52 P.M. Pacific Daylight TimeSubj: Perfected Gingerbread...! Dear OrganicFoodee,My perfect gingerbread recipe is 100% Totally Perfect... so long as you use the American measurements. But to my utter horror, the measurements in grams weren't accurately converted. As far as I know, nobody had used the recipe outside of America yet, as I've not received any emails from readers with exploding gingerbreads. So I'm breathing a huge sigh of relief as I send this perfected recipe to you in complete confidence that it is an utterly accurate recipe, wherever you are in this big wide world.Happy baking!YsanneOrganicFoodee.comPerfected Gingerbread2 1/2 cups / 300 grams all-purpose flour1 teaspoon ground cinnamon2 teaspoons ground ginger1 teaspoon ground cloves1 stick / 120 grams butter, softened1/2 cup / 100 grams unrefined cane sugar1 cup / 250 ml dark molasses1 tablespoon honey1 cup / 250 ml boiling water2 teaspoons baking soda (not baking powder!)2 eggs, lightly beatenYou will need:A non-stick 8 inches or 20 cm square cake panA sieve2 large mixing bowls1 small mixing bowlA wooden spoonAn electric or hand whisk1. Preheat the oven to 350°F / 180°C / Gas Mark 4. Lightly grease the cake pan with butter.2. Sift the flour, cinnamon, ginger and cloves into a bowl.3. Beat the butter in the other mixing bowl with the wooden spoon until it's creamy and smooth. 4. Add the sugar, molasses and honey and continue beating with the spoon until everything has blended. 5. In the small bowl, pour the boiling water onto the baking soda, then pour the frothy liquid into the sugary butter mixture, mixing well with the wooden spoon.6. Add the flour mixture, and whisk with the ele ctric or hand whisk.7. Beat in the eggs.8. Pour the runny cake batter into the pan and bake for about 50 minutes. The cake will be ready when a toothpick can be inserted and come out clean.9. Take the gingerbread out of the oven to cool in the pan for about 5 minutes, then serve warm with vanilla ice cream. 10. Alternatively, turn the cake out onto a cooling rack, wrap it when cool, and serve at room temperature any time within a week of baking. --To update your preferences or to visit this link New MapQuest Local shows what's happening at your destination. Dining, Movies, Events, News more. Try it out! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.