MooseWood Gingerbread

I had to keep the next few posts under wraps until the Holiday Issue of Edible Grande Traverse was’s out! Moosewood gingerbread sounds pretty interesting? no?

This recipe was really easy to make and so tasty!  I had some trepidation as I am not a huge fan of gingerbread..but this was so good that I ate hunks, plain while working.

If you make it for your Holiday guests, tell me how it turned out!

“This is a dark, dense, sweet-and-peppery cake that is great warm, topped

with vanilla ice cream or whipped cream. ”

2½ cups flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon cinnamon
1½ teaspoons ground ginger
¼ teaspoon ground cloves
½ teaspoon dry mustard
½ teaspoon black pepper
½ cup (1 stick) butter, softened
½ cup dark brown sugar
2 eggs
1 cup dark molasses [I use “robust”]
1 cup boiling water
Preheat oven to 375°. Grease and flour an 8-inch cake pan.

Sift together flour, soda, salt and spices. Beat butter and sugar
until light and creamy, add eggs, beat well, then beat in molasses.
Add boiling water and dry ingredients and beat until smooth.

Bake 35–45 minutes, until a toothpick comes out clean. Let
cool 5 minutes in the pan then turn out onto a rack


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