Black Plantation Gingerbread Low Sugar Recipes

BLACK STICKY GINGERBREAD

Steps:

• Preheat the oven to 325. Lightly grease a 9 x 9 x 2-inch baking pan and line the bottom with a piece of parchment paper that has been cut to hang over two opposite edges by a couple of inches. This overhang will make removing the cake from the pan clean and simple.
• Combine the butter, water, molasses, honey and brown sugar in a medium non-reactive saucepan and place over low heat. Stir the mixture frequently until the butter is melted, and all of the ingredients are well blended. Remove from the heat, pour into a large bowl and set aside to cool.
• Meanwhile, sift together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves, and set aside. When the molasses mixture feels just warm to the touch, add the eggs, one at a time, beating well after each addition. Add the milk and stir to combine. Fold the dry ingredients into the batter in four additions, using big, long strokes. Don't be concerned if you can't get all the lumps out--settle for most of them! Stir in the grated ginger.
• Pour the batter into the prepared pan and bake in the center of the oven for 1 1/4 to 1 1/2 hours, or until the top of the cake springs back when touched and a cake tester inserted into the center comes out clean. Allow to cool for 15 minutes, then, using the overhang of parchment, lift the cake out of the pan and cool completely on a wire rack before cutting. Well-wrapped in plastic, this gingerbread actually improves with age. If stored at room temperature, it will have a sponge-cakey texture and will keep for about 4 days. Refrigerated, it becomes stickier, denser, and wonderfully chewy and will last at least a week. Allow the cake to return to room temperature before serving. This cake is fabulous warm, and the only adornment it needs is mounds of softly whipped cream.

PLANTAIN GINGERBREAD

Steps:

• Preheat the oven to 350 degrees F.
• Mix the sugar and water in a sauce pan over moderate heat, stirring until the sugar is dissolved. Bring to a boil. Peel plantain and add to the boiling sugar syrup. Add the plantain and cook for about 5 minutes. Remove the plantain and drain. Butter a 9-inch square cake pan heavily. Spread the plantain slices evenly over the bottom.
• Sift together the flour, salt, baking soda, ginger, cinnamon, cloves, and nutmeg.
• Place the butter and molasses in a sauce pan over moderate heat and bring to a boil. Remove from the heat. Combine this heated mixture and the boiling water and stir. Gradually add the sifted dry ingredients, stirring, and then beat vigorously. Pour the batter over the sliced plantain. Bake at 350 degrees F for about 50 minutes, or until the cake tests done. Let the pan stand for 5 minutes on a rack, then loosen with a spatula and turn the cake upside down on a serving plate. Cut into squares. The cake is topped with shipped cream. Serve warm or cooled.

BLACK STICKY GINGERBREAD RECIPE

Steps:

• Preheat the oven to 325F / 165C, with a rack in the center. Butter and line a 13x9x2-inch (33x23x5-cm) baking pan so the parchment hangs over by a couple inches. This will help you remove the cake from the pan later on. Combine the butter, water, molasses, honey and brown sugar in a medium non-reactive saucepan and place over low heat. Stir the mixture frequently until the butter is just melted, and all of the ingredients are well blended. Remove from the heat, pour into a large bowl and set aside to cool. Meanwhile, combine the flour, baking soda, salt, ginger, cinnamon, all-spice and cloves, and set aside. When the molasses mixture feels just warm to the touch, add the eggs, one at a time, mixing well after each addition. Add the milk and stir to combine. Fold the dry ingredients into the batter, and don't be overly concerned if you can't get every lump out. Stir in the grated ginger. Pour the batter into the prepared pan and bake for ~45-60 minutes. Start checking for doneness after about 45 minutes. When the top of the cake springs back when touched you're good. For me this is usually ~55 minutes, but the baking time will depend on your oven and the shape of your pan. Allow the cake to cool for 10 minutes, then, using the overhang of parchment (if you're using a rectangular pan), lift the cake out of the pan and cool completely on a wire rack before cutting. If refrigerated, the texture becomes dense and sticky - in a good way, just let it come up to room temperature before serving. And as I'm sure you can imagine this cake is particularly nice served with boozy whipped cream. Serves 12-16. From 101 Cookbooks - adapted, quite a bit over the years, from Regan Daley's In the Sweet Kitchen. Prep time: 15 min - Cook time: 60 min