Sticky Gingerbread

My mom sent me this recipe. She found it in Reader's Digest this month. I made it and it's very good - super moist. I did not have the exact ingredients called for, namely dark brown sugar and dark corn syrup, so I used their lighter versions but reduced the corn syrup a tiny bit and added a little more molasses. I think that makes up for it...right?

Caralie loves this bread and has had it as her afternoon snack all week.

Anyway, try this recipe - you won't be disappointed. Unless you're counting calories. Oops.


STICKY GINGERBREAD

1 stick (1/2 cup) plus 3 Tbsp. butter
3/4 cup dark corn syrup
3/4 cup molasses
2/3 cup packed soft dark brown sugar
2 tsp. finely grated fresh ginger
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 cup milk
2 eggs, beaten
1 tsp. baking soda, dissolved in 2 Tbsp. warm water
2 cups all-purpose flour

Preheat oven to 350 degrees and line cake pan (about 12 x 8 x 2 inches) with aluminum foil or parchment paper (grease foil if using).

In saucepan, melt butter over low heat along with syrup, molasses, sugar, fresh ginger, ground ginger, cinnamon, and cloves. Remove from heat, and add milk, eggs, and dissolved baking soda in it's water (mixture will foam a bit).

Measure flour into bowl and pour in liquid ingredients, beating until well mixed. (Batter will be very wet.) Pour into pan and bake for 45-60 minutes (mine was perfect at 45 min.), until bread rises and is firm on top. Do not overbake; it will continue to bake as it cools.

Transfer pan to wire rack and let cool before cutting gingerbread into squares.