Fresh Gingerbread with Lemon Icing

    • Sweets like this gingerbread held no appeal for me as a child. In my opinion, if there wasn't chocolate, or at the very least, caramel, involved in a sweet, it was a waste of my time. Now, as a grownup (heh), I have expanded my tastes. This gingerbread is so good I don't really make it that often because I can't stop eating it. And it's beautiful too, with the snowy white icing contrasting against the dark cake. But I promise it will not be around to look at for very long. (Recipe based on one by Nigella in How to Be a Domestic Goddess.)

    • Gingerbread
    • 2 cups all-purpose flour
    1/2 cup plus 2 tablespoons unsalted butter
  • 1/2 cup plus 2 tablespoons dark brown sugar
  • 3/4 cup plus 1 tablespoon light corn syrup
  • 3/4 cup plus 1 tablespoon molasses
  • 2 teaspoons fresh ginger, finely grated
  • 1 cup plus 2 tablespoons milk
  • 2 large eggs, lightly beaten
  • 1 teaspoon baking soda, dissolved in 2 tablespoons warm water

Lemon Icing
  • Juice of 1 lemon
  • 1 cup confectioners' sugar, sifted
  • 1 tablespoon warm water (if needed)

Preheat the oven to 325°F.

Measure the flour into a mixing bowl and set aside.

In a saucepan, combine the butter, sugar, corn syrup, molasses, and ginger. Heat over medium heat, stirring, until the butter is melted. Turn off the heat and add the milk, eggs, and baking soda mixture.

Add the liquid ingredients to the flour, stirring until completely mixed (the batter is thin), Pour it into the pan and bake for 45-55 minutes until risen and firm. Be careful not to overbake; it's better a little stickier. Let it cool completely before icing.

In a medium bowl, whisk the lemon juice into the confectioners' sugar. If needed, add the water gradually. It should be thick-ish. Pour over the gingerbread and spread to an even layer with a butter knife or offset spatula. Let the icing set up before cutting the gingerbread.

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