By Engelbert Humperdinck
Makes a 9-by-9-by-2-inch pan of cake-like gingerbread
Adapted from Irma S. Rombauer and Marion Rombauer Becker, Joy of Cooking (Indianapolis: Bobbs-Merrill, 1975)
½ cup unsalted butter (one stick), plus extra to grease the pan
½ cup sugar
1 large egg, lightly beaten
2 ½ cups flour (all-purpose or whole wheat)
1 ½ teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon salt
½ cup molasses (regular, not blackstrap)
½ cup honey
1 cup hot water
1 tablespoon finely grated orange rind, optional
Melt the butter in a medium saucepan, and let it cool.
While the butter cools, preheat oven to 350° and grease the pan. For best results, butter the pan, line with parchment paper, and butter the paper. Add the sugar and egg to the cooled butter, and beat well.
Stir or sift the flour with the baking soda, cinnamon, ginger, and salt.
Combine the molasses, honey, and hot water in a small bowl.
Add the flour and liquid mixtures alternately to the butter mixture, and stir until evenly blended. Bake about one hour.
To read more recipes for gingerbread, download the full Study Guide here.
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