Plantation Gingerbread
I like to make this recipe for Christmas. The wonderful aroma of the gingerbread fills the entire house. I am a homemaker and mother of three children.
I like to make this recipe for Christmas. The wonderful aroma of the gingerbread fills the entire house. I am a homemaker and mother of three children.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 eggs
- 1 cup heavy whipping cream
- 1 cup sugar
- 1 cup molasses
- 2-1/2 cups all-purpose flour
- 1 cup butter softened
- 3/4 cup hot water
- 1-1/2 teaspoons ground ginger
- 1 to 2 tablespoons confectioners' sugar
- additional nutmeg
- Carbohydrate 41.419935046894 g
- Cholesterol 141.571666718489 mg
- Fat 35.8774287482598 g
- Fiber 0.903502784818156 g
- Protein 4.64581076943565 g
- Saturated Fat 22.1991987666688 g
- Serving Size 1 1 - (140g)
- Sodium 4899.25433832141 mg
- Sugar 40.5164322620758 g
- Trans Fat 2.63051673000108 g
- Calories 499 calories
Step-by-step
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs; beat on low speed for 2 minutes. Stir in the molasses and hot water. Combine flour, ginger, baking soda, cinnamon, nutmeg and salt; gradually add to creamed mixture. Beat just until combined.
- Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- In a chilled small bowl, beat cream until it begins to thicken. Add confectioners' sugar, beat until soft peaks form. Serve with gingerbread. Sprinkle with nutmeg if desired.
The Impact of Molasses Selection
Exchanging dark molasses for light changes both the residual sugar content and the final color density of the crumb. Dark molasses brings a higher concentration of caramelized sucrose, yielding a deeper, more assertive bitterness that balances the heavy fats present in the batter. When measuring sticky liquids like molasses, coating the measuring vessel lightly with neutral oil allows the syrup to slide out completely without clinging to the glass walls.
The Importance of Mechanical Leavening
Creaming softened butter and granulated sugar for a full five minutes incorporates microscopic air pockets into the fat matrix. These trapped bubbles expand under oven heat at 350 degrees Fahrenheit, working alongside the baking soda to lift the heavy flour and spice mixture. Beating the added eggs on low speed for two minutes ensures proper emulsification without breaking the newly formed structural air cells.
Avoiding Common Structural Faults
Overmixing the dry ingredients into the wet base develops excess gluten strands, resulting in a tough, rubbery texture instead of a tender crumb. Stop the mixer the exact moment the flour disappears into the batter. Additionally, whipping the heavy cream in a chilled bowl with confectioners' sugar requires monitoring until soft peaks form, preventing the dairy from separating into butter and buttermilk before serving.
