My friend Jenn had a disappointing experience with gingerbread, so we need to address that before another day goes by. Here Ya go, Pal, this'll fix it!
Real Gingerbread is a far cry from store bought or box mix versions. The timeless, heady mix of spices just can't be beat. Use fresh, high quality ingredients; whenever possible, fresh, whole spices, ground as you build, are well worth the time and effort.
Real Homemade Gingerbread
2 1/2 Cups Whole Wheat Pastry Flour
1/2 Cup local Honey
1/2 Cup Unsalted Butter
1 Cup Blackstrap Molasses
1 Large Egg
1 1/2 teaspoons Baking Soda
1 teaspoon True Cinnamon, (About 1″)
1-2 teaspoons fresh Ginger (Good quality, freshly dried is fine too)
1/2 teaspoon Cloves
1/2 teaspoon Sea Salt
1 cup hot Water
Pull all ingredients and allow to come to room temperature.
Preheat oven to 350° F and place a rack in the middle position.
Lightly butter and flour with Wondra a 9″ square, glass baking pan.
In a medium mixing bowl, cream the butter and honey with a whisk until throughly combined.
Add the egg and whisk thoroughly.
Add the molasses and whisk thoroughly.
Peel and mince ginger.
In a spice grinder, combine cinnamon and cloves; process until evenly powdered. Add the ginger and pulse a few times to break it down further and incorporate all the spices.
In a large, glass mixing bowl, combine flour, baking soda, salt, and the spice mixture and blend thoroughly.
Add the wet mix to the dry and combine thoroughly with a whisk. Add the hot water and continue whisking; you want to beat some air into the blend so that it looks and feels a bit lighter than when you started.
Pour the batter into the prepared baking dish.
Bake for about 50 to 60 minutes, until the top of the bread has browned slightly and a toothpick inserted into the middle of the pan comes out clean.
Allow the bread to cool in the pan for about 15 minutes, then release the edge gently with a knife, and turn the bread over onto a wire rack to cool for another 15 minutes.
Serve with fresh whipped cream.