Yes, I know it’s August. Yes, I made this on a day when it was 95 degrees in the my kitchen, and no, I did not have air conditioning. Yes, I turned my oven on for two (2!) hours while it was 95 degrees and yes, that meant it was significantly hotter than 95 degrees by the time I was done. Yes, I then mailed one to Iraq, where it was probably over 100.
Yes, it is all worth it. I love this gingerbread. Be warned, this is actual gingerbread. It’s cake-y and bread-y and OH MY GOODNESS ginger-y. Don’t skimp on the ginger.
It’s perfect for breakfast or lunch or dinner or at 2am, when it’s finally cooler than 80 degrees out. It’s great dipped in caramel sauce or warmed up or toasted or cold from the fridge. Hide it under you dutch oven so your family can’t find it and when K wanders into the kitchen, tell him you didn’t bake anything.
Allow 1.5 hours. Makes one bundt or two loaves.
1 cup water, boiling
1 cup molasses
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/4 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
3 eggs, large
1 cup brown sugar
1 cup white sugar
3/4 cup canola oil
1) Preheat oven to 350°F. Butter and flour the bundt pan.
2) Mix together the boiling water and the molasses, then stir in the baking soda.
3) Beat together the eggs and the sugars, the stir in the oil, then the molasses/water mixture.
4) Sift in the flour, baking powder and spices. Stir just till combined.* Pour into the bundt pan.
5) Bake for approximately fifty minutes, or until a toothpick comes out with few crumbs adhering. Allow to cool for 10-15 minutes, then remove from pan.
*Mixture will be a little lumpy.