Sticky Gingerbread

 

1 stick (1/2 C.) plus 3 T. butter

3/4 C. dark corn syrup

3/4 C. molasses

2/3 C. packed soft dark brown sugar

2 tsp. finely grated fresh ginger

1 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. ground cloves

1 C. milk

2 eggs, beaten

1 tsp. baking soda, dissolved in 2 T. warm water

2 C. all-purpose flour

 

Preheat oven to 350 degrees and line cake pan (about 12 x 8 x 2 inches) with aluminum foil or parchment paper (grease foil if using). In saucepan, melt butter over low heat along with syrup, molasses, sugar, fresh ginger, ground ginger, cinnamon, and cloves. Remove from heat, and add milk, eggs, and dissolved baking soda in it’s water (mixture will foam a bit). Measure flour into bowl and pour in liquid ingredients, beating until well mixed. (Batter will be very wet.) Pour into pan and bake for 45-60 minutes (mine was perfect at 45 min.), until bread rises and is firm on top. Do not overbake; it will continue to bake as it cools. Transfer pan to wire rack and let cool before cutting gingerbread into squares,