This recipe comes closest of any I've found to that wonderful gingerbread I had at the Aloha Theatre in Hawaii.  It's based on a recipe in the new edition of the Joy of Cooking, but I prefer to use light brown rather than dark brown sugar and light corn syrup instead of anything darker so that the full flavor of that whole half cup (yes a half cup!) of fresh ginger dominates.

Ingredients:

1 and 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed light brown sugar
1/4 cup light molasses
1/4 cup light corn syrup
1 egg
1/2 cup packed finely minced fresh ginger
1 stick butter
1/2 cup water

Directions:

Whisk together flour, soda, and salt.  In another bowl, whisk together sugar, molasses, syrup, and egg.  Melt together butter and water and add to molasses mixture.  Stir in flour mixture just until incorporated.  Bake in greased and flour 9-inch square pan at 350 degrees for 25-30 minutes or until tester inserted into center of cake comes out clean.

Printer-friendly

E-mail this page to a friend