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...


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.


Divya Vikram 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!