- 2 cups (10 ounces) all-purpose flour
- 1 teaspoon baking soda
- 2 tablespoons dried ginger
- 1 teaspoon ground cloves
- ½ teaspoon salt
- ⅓ cup plus 1 tablespoon light brown sugar
- ¼ cup milk
- 4 tablespoons (1/2 stick) unsalted butter
- ⅔ cup unsulfured molasses
- 1 cup boiling water
- 1 egg
Preheat oven to 350°. Grease a 9- by 5- by 3-inch loaf pan; a 6- to 8-cup Bundt pan; or a 9- by 13-inch baking pan.
Combine the flour, baking soda, dried ginger, ground cloves and salt in a large bowl.
Combine the brown sugar, milk, butter and molasses in a small saucepot and warm until butter is melted, about 2 minutes.
Add the boiling water to the liquids. Slowly stir the liquids into the dry ingredients, whisking the dry ingredients into the liquid without creating big lumps. Add in the egg and mix well.
Pour into greased pan and bake for 40–45 minutes or until a toothpick comes out clean.
Hot Toddy Pairing:
Enjoy a hot toddy with this gingerbread! Newport’s own Thomas Tew Rum single-barrel, aged rum’s notes of spice, oak and molasses will enhance its flavors. While any black tea will work, orange pekoe is my favorite.
2½ cups brewed orange pekoe tea; 3 ounces Thomas Tew Rum; 2 teaspoons honey; 2 slices orange; 2 thick slices fresh ginger, peeled; ¼ teaspoon ground nutmeg
Combine ingredients in a small pan. Simmer for 15 minutes. Remove from heat, let rest for 5 minutes and serve.
—Paula LaBarre, Grapes & Gourmet, Jamestown
Recipe courtesy of Jennifer Luxmoore, owner, Sin Desserts, Providence