Honey Double Gingerbread
- Course: Dessert
Summary:
This recipe calls for candied/crystallized ginger, which can be expensive unless you can buy it loose from a by-the-pound bin in the produce department. See the accompanying tip for making your own.
According to cookbook author Linda Larsen, the gingerbread can be made at a cost of 31 cents per serving.
Gingerbread should be served warm from the oven. Top it with hard sauce or vanilla ice cream.
16 servings
Ingredients:
- 2 cups flour, plus more for dusting the pan
- 2/3 cup unsalted butter or margarine, at room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup sugar
- 3/4 cup honey
- 3 large eggs
- 2 teaspoons ground ginger
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon homemade or store-bought candied/crystallized ginger, minced (see TIP)
- 3/4 cup low-fat milk
- 1/4 cup heavy cream
Directions:
Preheat the oven to 350 degrees. Lightly grease the inside of a 9-by-13-inch baking pan with nonstick cooking oil spray, then dust with flour.
Combine the butter, light brown sugar, sugar and honey in the large bowl of a stand mixer, or use a hand-held electric mixer; beat on medium speed until creamy. Stop to scrape down the sides of the bowl, then add the eggs one at a time, beating well on medium speed after each addition. Reduce the speed to low and add the 2 cups of flour, ground ginger, salt, cinnamon, nutmeg, baking soda and baking powder; mix well. Stop the motor and add the candied/crystallized ginger, milk and cream, stirring by hand until the batter is smooth.
Pour the batter into the prepared pan, making sure to spread it evenly and into the corners. Bake for 45 to 55 minutes or until the gingerbread springs back when lightly touched in the center and has begun to pull away from the sides of the pan. Let it cool for 30 minutes before serving.
Tip: To Make Your Own Candied/Crystallized Ginger:Combine 1/2 cup sugar, 1/2 cup water and 1 tablespoon freshly squeezed lemon juice in a small saucepan over medium to medium-high heat. When it begins to bubble at the edges, add 1/3 cup peeled and coarsely chopped ginger root. Stir to combine; cook for 20 minutes on medium heat, then let the mixture cool. Drain the ginger pieces and roll them in 2 tablespoons of sugar until well coated. Store in an airtight container at room temperature for up to 3 months.
From Linda Larsen's "The Everything Meals on a Budget Cookbook" (Adams Media, 2008).
Recipe Source:
Adapted from her "The Everything Meals on a Budget Cookbook" (Adams Media, 2008).
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