When you are longing to share warmth and comfort indoors, a batch of gingerbread can do just the trick! Inspired by Mildred Orton’s original recipe, ours takes the ginger aspect up a notch with the addition of crystallized ginger, which gives the bottom of the cake a sweet, sticky layer.
The batter will seem thin to you, but you’ll be surprised how it bakes up into a moist and spicy cake. Serve with whipped cream or lemon curd, and don’t forget a pot of hot tea or a big glass of ice-cold milk.
1 tablespoon unsalted butter, at room temperature, for the pan
2 cups unbleached all-purpose flour, plus 1 tablespoon for the pan
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon fine sea salt
1 cup sugar
1 cup unsulphured molasses
1 cup vegetable oil
3 large eggs at room temperature
1 cup boiling water
½ cup finely chopped crystallized ginger
Preheat the oven to 350 degrees F and position a rack in the center. Lightly butter and four a 9 x 13-inch baking pan, tapping out any excess flour.
In a medium bowl, sift together the flour, baking soda, ginger, cinnamon, cloves and salt and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the molasses, oil, and eggs on high speed until well combined, about 2 minutes. Slowly add the flour mixture, and then add the boiling water. Gently mix to make a smooth, thin batter.
Evenly spread crystallized ginger in the bottom of the prepared pan. Pour the batter gently over the ginger and place the pan in the oven. Bake for 45 minutes, until the cake springs back when pressed int eh center. Let cool for 10 minutes before serving.