Black Gingerbread

This simply marvelous gingerbread recipe comes from Regan Daley’s 2001 In the Sweet Kitchen.  It is dark, rich and sweet, and its flavor develops over a few days out of the oven.  Be sure you use freshly ground ginger paste and a high-quality powdered ginger.  You probably should try tracking down the latter from a reputable spice merchant like Penzeys or Mountain Rose rather than what is available in your local grocery which will be of unknown age and questionable quality.  We like serving slices with a toping of lemon curd.

1 cup butter
½ cup water
¾ cup molasses
¾ cup honey
1 cup dark brown sugar, packed
1 tablespoon fresh ginger paste
3 cups flour
1½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
3 eggs
½ cup milk

Preheat oven to 325° F.  Butter a 9x13x2” cake pan and line the bottom with parchment paper that has been cut to hang over the opposing edges by two inches. 

Combine butter, water, molasses, honey, brown sugar and ginger paste in a non-reactive saucepan.  Place over low heat, stirring frequently, until the butter melts.  Remove from heat and let cool to luke warm. 

Sift together the flour, soda, salt, and spices. 

Beat eggs, one at a time, into the cooled sugar liquid.  Stir in the milk.  Fold in the dry ingredients in four equal parts using long strokes of your spatula.  Don't worry if there are a few lumps.  Pour immediately into the prepared pan and bake for 75-90 minutes until a knife inserted into the center comes out clean.  Remove from oven and let sit for 15-20 minutes.  Remove from pan and serve warm or at room temperature.

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