Damp Gingerbread Recipes

Steps:

• 1. preheat oven to 350º, grease and flour an 8 or 9 inch square cake pan
• 2. melt the butter with the syrup in a small saucepan (I have successfully substituted other syrups such as maple, or even Log Cabin, all molasses is a bit too strong, but ½ molasses and ½ Lyle's makes a nice rich cake.)
• 3. sift all of the dry ingredients into a large bowl; add the beaten egg and milk and beat well, add the syrup/butter mixture and beat well, the batter will be quite liquid
• 4. pour the batter into the prepared pan and bake 50 - 55 minutes until just done (if it is overcooked, it becomes dry.)

Steps:

• Line a buttered 2lb loaf tin with greaseproof paper and paint the paper with a little melted butter.
• My tin measures 6½ x 3¾ inches at the base and is 3 3/8 inches high.
• Do not use a smaller tin as the mixture rises above the rim of the tin.
• Measure the molasses, syrup, sugar and butter into a saucepan with ½ cup of water, gently heat on a medium/low flame and stir gently until thoroughly melted and blended.
• Don't let it boil!
• If it gets very hot, allow the mixture to cool slightly.
• Sift the flour, and spices into a large bowl.
• Mix the baking soda with the milk and set aside.
• Next add the syrup mixture to the flour and spices, a little at a time and beat vigorously with a wooden spoon until the mixture is smooth with no flour lumps.
• Beat in the eggs a little at a time.
• Add the baking soda and milk.
• Pour the mixture into the tin and bake in the center of oven at 325 F convection (300 F fan assisted) for 1 to 1¼ hours, until it's well risen and firm to the touch.
• Allow to cool for 5 or 10 minutes before turning out onto a cooling rack.
• Once cool, put into a tin for 24 hours then enjoy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Steps:

• In a large bowl, combine the first eight ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into two greased 9x5-in. loaf pans. , Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Set oven to 350°.
• In a bowl, combine sugar, salt, ginger, cinnamon and cloves.
• Stir in the oil, then the molasses, mixing well.
• Mix soda with boiling water and immediately stir into the mixture.
• Gradually blend in the flour, to prevent lumping.
• Then mix in eggs.
• Turn into greased 9 x 13x2-inch pan and bake in a 350° oven about 40-45 minutes.

Steps:

• In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.