This bold gingerbread is abundant with blackstrap molasses, lots of fresh and ground ginger, and even a bit of block pepper. Make this coke even more tasty by soaking the raisins in brandy overnight to plump them. Serve it with a dollop of whipped cream to complement its full-bodied flavor.
NotesTo make 6 miniature gingerbread cakes, lightly grease and flour 6 MINI BUNDT pans. Distribute the batter equally between them and bake for 17 minutes.
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationpeanut free, soy free, tree nut free, vegetarian
Taste and Texturespiced, sweet
Type of Dishbread, cake, dessert, quickbreads
- ¾ cup raisins, soaked in hot water for about 30 minutes
- 1¾ cups barley flour
- 2/3 cup buckwheat flour or 2/3 cup einkorn flour
- 1 tablespoon cocoa powder
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ¼ teaspoon freshly ground black pepper
- 1 cup blackstrap molasses
- ¾ cup maple syrup
- ½ cup water
- ¼ cup canola oil
- 2 tablespoons peeled. grated fresh ginger
- ¼ cup (1/2 stick) butter
- 2 large eggs
- 1 teaspoon finely grated orange zest
Preheat the oven to 350 degrees F. Lightly grease and flour a 13-by-9-inch baking pan. Strain the raisins and set them aside.
In a medium bowl, combine the flours. cocoa, cinnamon, ginger, baking soda, baking powder, salt, cloves, and pepper. In a small bowl, stir together the molasses, maple syrup, water, and oil. Stir in the fresh ginger. In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the eggs one at a time, mixing well after each addition. Add the dry ingredients to the butter alternately with the molasses mixture in 3 additions, mixing until just combined. Fold in the raisins and orange zest. Pour the batter into the prepared pan. Bake until a wooden toothpick inserted into the center of the cake comes out with a few crumbs, about 45 minutes. Let the cake cool for about 1 hour before serving.
2014 Jennifer Katzinger