Sunday, August 24, 2008

Dutch Oven Gingerbread

This recipe comes from a magazine called Sojourns. "Sojourns among the peaks, plateaus and canyons of the West." From the winter/spring '08 edition.

Although I've never baked a cake in a Dutch oven, I am intrigued by this one. I'll let you know how it goes...

Gingerbread

1 cup butter
1 cup brown sugar
1 egg
1/2 cup molasses
1/2 cup hot water
1 1/2 cup all-purpose flour
1 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Cream butter, sugar and egg. Blend in molasses and water. In a separate bowl combine flour, soda, salt, ginger, cinnamon, allspice and cloves. Whisk to blend.

Add dry ingredients to the creamed butter mixture and stir to mix the batter. Pour into a buttered 8- to 10-inch Dutch oven and cook with top and bottom heat about 30 to 40 minutes, testing for doneness. It will take about twice the above quantity of ingredients for a 12-inch Dutch oven.

3 comments:

Unknown said...

Glad that you liked the recipe. you need to 2 to 3 tablespoons of rose water. and yeah you could use milk powder instead of the kova.Hope it turns out well for you.

Kathryn Magendie said...

love love love gingerbread!

best site said...

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