december 3, 2011

One of my favorite fall and winter dessert to make. This gingerbread is simple and has a nice, subtle flavor…not overly sweet at all. And the lemon icing is the perfect topping, adding a fresh, modern touch to the rustic gingerbread.

Fresh Gingerbread with Lemon Icing

1/2 cup + 2 tbs butter
1/2 cup + 2 tbs brown sugar
3/4 cup + 1 tbs light corn syrup
3/4 cup + 1 tbs molasses
2 tsp fresh ginger, finely grated
1 tsp cinnamon, ground
1 cup + 2 tbs milk
2 large eggs, beaten
1 tsp baking soda (dissolved in 2 tbs warm water)
2 cups flour

2 tbs lemon juice, freshly squeezed
1 cup powdered sugar, sifted
2 tbs warm water

Preheat oven to 325 degrees F. Over medium heat, melt butter with the sugar, syrup, molasses, ginger and cinnamon. Remove saucepan from heat and add milk, eggs and baking soda.

With the flour in a large bowl, pour liquid ingredients in the flour and beat until well mixed. The batter should be very liquidy. Pour the batter into a 12 x 8 inch pan (greased and lined with parchment paper). Bake for 45 minutes to an hour, until risen and firm. Be careful not to overcook, as bread should remain a little sticky.

As the bread is cooling, make the icing. Whisk lemon juice into the powdered sugar, then gradually add water. Icing should be thick, so be careful not to add too much water. Spread icing over cooled gingerbread. Leave icing to set before cutting.

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