This time of the year, more than a pleasure baking is a compulsion in my kitchen. I want to bake everyday and everything: cakes, cookies, breads. You name it and I want to bake it. Unfortunately, this is also the busiest time of the year and it has been that hectic during the last decade.
Christmas tree is ready, all Christmas lights and decorations are in place to celebrate the most wonderful time of the year. I shipped almost all my Christmas rum cakes, sent almost all my Christmas cards and even went unexpectedly to Marina del Rey last week.
Today, I finally found myself with a bit of peaceful time to bake in solitude this spicy and perfumed gingerbread. I especially love it, not only because of the ginger, but because the molasses brings memories of my childhood and those catalina cookies, with flower shapes, that were so common in my home country.
It pairs perfect with coffee, as a snack with a glass of milk, or to end dinner as a flavorful dessert. Here is the recipe. I hope you like!
Double Ginger Gingerbread | Ingredients for one loaf (10 portions)
4 Tbs. of unsalted butter
½ cup of sugar
½ cup of molasses
1 ½ cups of all purpose flour
1 Tsp. of baking soda
2 Tsp. of ground ginger
½ Tsp. of ground cinnamon
½ Tsp. of allspice.
¼ Tsp. of freshly grated nutmeg
½ cup of buttermilk
½ minced crystallized ginger
Have all the ingredients at room temperature. Preheat the oven to 350°F. Line a 9-by-4 inch loaf pan with parchment paper. Mix the flour, baking powder and dry spices in a mixing bowl and set aside. In another mixing bowl beat the butter with an electric mixer for 1 minute on low speed. Add the sugar, increase the speed and beat it for about 3-4 minutes until fluffy. Add one egg at time beating for 1 minute each time until incorporated. Add the molasses. Reduce the speed and incorporate the flour with the spices and the buttermilk alternating and beginning and ending with the flour. Occasionally scrap down the sides of the bowl. Add the crystallized ginger and beat until everything is incorporated. Pour the batter in the previously prepared cake pan and bake it for about 50-55 minutes, until a toothpick inserted into the center of the bread comes out clean. Transfer the pan to a wire rack until cold.
To print the recipe click here.