CAN'T CATCH ME:

DARK AND MOIST DOUBLE GINGERBREAD (Lynne Rossetto Kasper, NPR: The Splendid Table)

Makes 9 servings

2 cups, less 2 tablespoons, all-purpose unbleached flour (measure by spooning into cup and leveling)
1 generous teaspoon baking soda
Generous teaspoon salt
Grated zest of small orange
2 tablespoons finely chopped candied ginger
1 tablespoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon freshly ground black pepper
6 tablespoons unsalted butter, melted
3/4 cup dark molasses
3/4 cup very hot water (190 degrees F)
1/3 cup packed dark brown sugar
1 large egg

1. Butter and flour an 8-inch square baking pan. Preheat oven to 350 degrees F. In a bowl whisk together the flour, baking soda, salt, and spices.

2. In a mixing bowl, beat together the rest of the ingredients except the egg. When almost frothy, beat in the egg and quickly add the flour mixture.

3. Stir only until thoroughly blended. Pour into pan. Bake 35 to 40 minutes, or until a tester inserted in center of cake comes out clean. Cool on a rack in the pan for a moist cake. For a drier consistency, cool 10 minutes then turn out of pan.

Posted by Orrin Judd at January 28, 2003 4:16 PM