Ingredients
Scale
- 3 cups all-purpose flour
- 2 tablespoons ground ginger
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground cloves
- ½ teaspoon ground allspice
- ¼ teaspoon kosher salt
- 3 tablespoons crystallized ginger, minced
- 1 ¼ sticks unsalted butter, room temperature
- 1 cup packed light brown sugar
- 3 large eggs
- 1 cup cane syrup or molasses
- 1 cup boiling water
- Zest of 2 oranges
Instructions
- Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan and line the bottom with parchment. Butter the parchment.
- In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves, allspice, and salt. In a large bowl, cream butter and sugar until light and fluffy. I did this by hand but a hand or stand mixer would work as well. Stir in molasses, zest, and eggs, one at a time. Continue mixing until once again light and fluffy. Carefully mix in the boiling water. Gradually mix in the flour mixture, a whisk may be helpful to eliminate lumps. When almost fully mixed, add the crystallized ginger and mix until the batter comes together.
- Pour batter into prepared pan. Bake for 25-30 minutes, rotating halfway through if necessary, until a toothpick inserted in the center comes out with a few moist crumbs. Cool at least 30 minutes in pan; it may be cooled completely in the pan. May be served warm or at room temperature. May be stored at room temperature in a completely air tight container for up to 2 days, or frozen in pieces, wrapped in plastic and foil and placed in a zipper bag for up to 4 months.
Notes
Recipe adapted from Bobby Flay
- Prep Time: 10 mins
- Cook Time: 30 mins