Enjoy this holiday treat from Maria Betar, Rachael’s big sister – and the baker in the family!
- 2 1/3 cups unbleached all-purpose flour
- 1/2 cup salted butter, softened, plus more for greasing the pan
- 1/3 cup sugar
- 1 1/4 cups molasses
- 1/2 cup hot water
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1 large egg, well beaten, at room temperature
Pre-heat the oven to 325°F and place the rack in the center.
Place all the ingredients in a large mixing bowl. Using an electric hand mixer on low speed, mix the ingredients until just combined, scraping the bowl often. When combined, turn the mixer to medium speed and beat for 3 minutes, again scraping the bowl often.
Grease the bottom and sides of a square or rectangular baking pan (9-inch x 9-inch or 9-inch x 13-inch pan). Dust the pan with flour, tapping the flour over the bottom and sides of the pan to coat. Turn the pan upside down and tap out any excess flour.
Spread the batter evenly in the pan. Bake for 55-60 minutes, or until a knife inserted in the center comes out clean. Remove the gingerbread from the oven and let it cool on the counter.
Serve warm with whipped cream or applesauce on top. Delish!