It took me a while to finally post this, so I hope you like the recipe. It’s a spicy and dark gingerbread that’s just sweet enough for dessert and perfect for topping with whipped cream. Or maybe you’d prefer bourbon ice cream sauce? I actually haven’t tried it with bourbon ice cream sauce, but that’s next on the list.
Aside from the flavor and texture, what I really love about this recipe is its simplicity and how quickly and how relaxing it is to make since it doesn’t require an electric mixer. Plus the oil (used in place of butter) helps keep the gingerbread fresh for days. I almost feel like I could stop searching for the perfect gingerbread at this point, but to be honest I’m anxious to try a few more recipes to compare. Next time I’ll try one with shortening and buttermilk.
- 1/2 cup molasses (144 grams)**
- 1/2 cup boiling water
- 1/2 cup sugar (100 grams)
- 1/2 cup canola oil or vegetable oil
- 1 large egg
- 1 1/2 cups all-purpose flour (200 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 3/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- Preheat oven to 350 degrees F. Grease an 8 inch square glass pan.
- In a mixing bowl, mix together the molasses and boiling water. Add the sugar and stir until blended, then stir in the oil. Allow mixture to cool slightly, then add the egg and beat with a spoon until incorporated.
- In a separate bowl, mix together flour, baking soda, salt and spices. Add to the batter and stir until blended.
- Transfer to the pan and bake at 350 degrees F. for about 40 minutes.(but check at 30). It should feel firm and spring back when touched.