Gingerbread with Dried Fruit

Published November 1, 1995.

Why this recipe works:

In our old-fashioned gingerbread recipe, we used milk rather than hot water (which many recipes call for) for a richer, moister cake. We sweetened our gingerbread recipe with a combination of light unsulfured molasses and white sugar, and used butter rather than oil, shortening, or lard for… read more

In our old-fashioned gingerbread recipe, we used milk rather than hot water (which many recipes call for) for a richer, moister cake. We sweetened our gingerbread recipe with a combination of light unsulfured molasses and white sugar, and used butter rather than oil, shortening, or lard for flavor.

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Serves 8

For stronger ginger flavor, replace the dried ginger with three tablespoons grated peeled fresh ginger and three tablespoons minced crystallized ginger. If you don't own an 11 by 7-inch pan, you can bake the batter in a 9-inch-square pan.

Ingredients

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