Ingredients
Units
Scale
- 1/2 cup butter
- 1/2 cup dark brown sugar
- 1 egg
- 1 cup molasses
- 1/4 cup maple syrup (dark natural)
- 2–1/2 cups all purpose flour
- 1–1/2 tsp salt
- 1–1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp freshly grated ginger root
- 1 cup hot water
Instructions
- Cream butter and sugar until fluffy.
- Add the egg, molasses and maple syrup.
- Combine flour and remainder of dry ingredients in a separate bowl.
- Add the flour mixture and the hot water alternately, blending well after each addition.
- Pour into a greased and floured pan. (I usually use a bundt pan)
- Bake at 350 for 35-40 minutes.
- Serve with freshly whipped cream, if desired.
Notes
I use all organic whenever possible.
Be sure to use the dark brown sugar, dark maple syrup and fresh ginger to get the richest flavor.
This is wonderful served with a dollop of freshly made whipped cream.
If serving and the gingerbread crumbles, refrigerate for 30 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
