Gingerbread

GINGERBREAD PLUS

{From the King Arthur Flour Baker’s Companion cook book}

¾ cup light brown sugar {6 ounces}

¼ cup molasses {3 ounces}

½ cup light corn syrup {5 ounces}{This can be golden syrup}

1 stick butter or margarine melted {8 tablespoons or 4 ounces}

¼ cup vegetable oil {1 3/4 ounces}

2 large eggs

2 ½ cups unbleached all-purpose flour {10 1/2 ounces}

2 teaspoons baking soda

2 tablespoons ground ginger *

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

¾ cup minced crystallized ginger {optional}

1 cup boiling water. {8 ounces}

Preheat oven to 350 degrees F.

In a medium sized bowl, mix together sugar, molasses, syrup, melted butter, oil and eggs beating until smooth.

Stir in flour, baking soda, spices, salt and crystallized ginger if using.

CAREFULLY stir in the water. {Go slowly—it will want to splash up.} Scrape the sides and bottom of the bowl and stir in any of the pasty patches that have gathered there.

Pour the batter into a lightly greased 9 x 13 pan or a tube pan. Bake for 30 to 40 minutes until it tests done. {It is done when a knife inserted into the center comes out dry.}

1 2×3-inch piece is 215 calories

* Original recipe calls for one tablespoon of ginger. I like ginger so I doubled this.