This is a spicy version, which is interlaced with minced fresh gingerroot. Although it is still delicious served the day after, I prefer to serve it freshly made and still warm from the oven (or at room temperature) because it has a softer texture. If you prefer it this way also, time your baking so that the gingerbread has finished cooking about 1 hour before serving.


ВЅ cup (1 stick) butter

Вѕ cup molasses

ВЅ cup honey

1 cup water

ВЅ cup firmly packed light brown sugar

1 egg

1Вѕ cups unbleached white flour

2 teaspoons baking soda

ВЅ teaspoon baking powder

1 tablespoon ground ginger

2 teaspoons cinnamon

ВЅ teaspoon salt

2 teaspoons minced fresh ginger

Lightly sweetened whipped cream or powdered sugar (optional)

  1. Preheat the oven to 350В°F. Butter a round 10-inch springform pan or an 8 x 8-inch square pan. (If you are using glass set the oven at 325В°F.)
  2. In a medium saucepan combine the butter, molasses, honey, and water. Heat just until the butter melts and the mixture is blended. Stir occasionally. Remove from the heat.
  3. In a small bowl beat the brown sugar and egg together until blended.
  4. In a large bowl combine the remaining dry ingredients and fresh ginger and mix well.
  5. Alternately add the molasses mixture and the egg mixture to the dry ingredients. Beat after each addition until well blended, but do not overbeat.
  6. Pour into the prepared pan. Bake for 30 to 40 minutes, or until a knife inserted in the center comes out almost clean. (It continues to cook while cooling.) Cool on a wire rack.
  7. Serve warm with lightly sweetened whipped cream, or dust with powdered sugar.