Years ago I came across this gingerbread recipe online at The Splendid Table. Intensely dark and not too sweet, this gingerbread is the best I’ve ever had. While it’s delicious on its own, I threw together this creamy pear compote because I had two ripe Bosc pears that needed to be eaten. This recipe is a variation of Lynne’s Dark and Moist Double Gingerbread originally published in 2003. It’s still my absolute favorite. I made this tonight and will be taking the rest to a staff meeting at work tomorrow.
Dark and Moist Double Gingerbread
- 2 cups (minus 2 tablespoons) all-purpose flour
- 1 heaping teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 2 tablespoons crystallized ginger chips (Ginger People)
- 1 teaspoon ground apple pie spice (like Penzeys)
- 1/8 teaspoon freshly ground black pepper
- 6 tablespoons unsalted butter, melted
- 3/4 cup organic blackstrap molasses
- 3/4 cup very hot water (boiled in tea kettle)
- 3/4 cup packed dark brown sugar
- zest of one small orange
- 1 large egg
Preheat oven to 350°. Butter and flour an 8-inch square baking pan. In a large bowl, combine the flour, baking soda, salt, and spices including the candied ginger.
In a mixing bowl, beat together the rest of the ingredients except the egg. Once mixed, beat in the egg and quickly add the flour mixture.
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.
Pear Cardamom Cream
- 2 ripe Bosc pears, peeled, cored and diced
- 1 1/2 teaspoons sugar
- 1/8 teaspoon vanilla
- 1/8 teaspoon ground cardamom
- 1/4 cup heavy cream
Heat a small sauce pan on medium high and then add the diced pears. Reduce the heat to low and stir, cooking until pears start to break down. Add the remainder of the ingredients and simmer for five minutes. Serve hot, spooned over warm gingerbread.