When most people think of gingerbread, they think of gingerbread houses, or gingerbread cookies shaped like little men. . .or to be more ecumenical, little ‘people’. . .but gingerbread actually has it’s origins as bread and not cookies. It wasn’t until much later that the notion of shaped cookies came and interestingly it was popularized by the famous fairy tale of Hansel and Gretel. (Some food historians believe that gingerbread cookies as we know them, originated from Germany while cake like gingerbread was popular in other places in Europe.)
Regardless of its origins, traditional cake like gingerbread makes a wonderful dessert for the holidays and an impressive addition for guests. This version uses molasses, apple sauce, cinnamon, and other spices to give it just the right flavor.
You will need:
1 1/2 cups unbleached all-purpose flour
1 cup whole wheat flour
1 tablespoon minced crystallized ginger (This is optional but will give it a better flavor. You can get crystallized ginger from a specialty or gourmet foods store.)
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon salt
1 cup hot water
1 cup molasses
1/2 cup packed dark brown sugar
1/2 cup unsweetened applesauce
1 large egg
2 tablespoons canola oil
Confectioners’ sugar for sprinkling
Directions:
Position a rack in the center of the oven and preheat to 350 degrees F. Spray an 8-inch square nonstick baking pan with nonstick spray.
In a medium bowl, whisk the flours, crystallized ginger, cinnamon, baking soda, ground ginger, cloves, and salt until well combined. Set aside.
In another medium bowl, using a handheld electric mixer set at high speed, beat the hot water, molasses, brown sugar, applesauce, egg, and oil until frothy, about 2 minutes. Make a well in the center of the dry ingredients, and pour in the liquid. Using a spoon, stir just until combined. Do not over mix or the texture of your cake will be ruined. Using a gentle touch, spread the batter evenly in the prepared pan.
Bake until the top of the cake springs back when touched gently in the center and the edges are beginning to pull away from the sides of the pan, about 50 minutes. Cool in the pan on a wire cake rack for 10 minutes. Serve warm, or cool completely in the pan on a wire cake rack. Sift confectioners’ sugar over the top.