Old-Fashioned Gingerbread Recipe
An original recipe by Barbara Pugliese that I have slightly adapted, Fine Cooking, issue #23.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Cake pan
- Sifter
- Wax paper
- Mixing bowl
- Hand mixer
- Spatula
- Skewer
- Oven
- Chef's knife
Ingredients
- 2 cups flour (not generous)
- 1 1/2 teaspoons baking soda
- 2 1/4 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 pinch salt
- 2 1/2 ounces butter, softened at room temperature
- 1/3 cup sugar
- 1 large egg
- 3/4 cup dark molasses
- 3/4 cup cold water
- 1/3 cup minced crystallized ginger (or candied)
- 1 cup heavy cream (not ultrapasteurized, if possible)
- 1/4 cup maple syrup (or an equal amount of the syrup from candied ginger)
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