Hot & Spicy Gingerbread with White Pepper Recipe

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Cast-Iron Cooking Recipes & Tips for Getting the Most out of Your Cast-Iron CookwareHot & Spicy Gingerbread is a Caribbean-style bread that’s rich and moist and has a lot of deep heat from
the combination of ginger and white pepper. Making it in a cast-iron pan will add an extra-dark, beautifully robust exterior, which pairs flawlessly with a glass of sparkling cider, ginger beer, or chai.

  • Yield: 1 (10-inch) cake

Ingredients

  • 1½ cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground white pepper
  • ½ teaspoon ground mace
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) butter, at room temperature
  • ½ cup firmly packed dark brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • ½ cup molasses
  • ½ cup warm water
  • ¼ cup grated fresh ginger
How to Make It
  1. Preheat the oven to 350°F/175°C. Grease a 10-inch cast-iron skillet with butter.
  2. a large bowl, whisk together the flour, ground ginger, allspice, cinnamon, white pepper, mace, baking powder, baking soda, and salt.
  3. Place the butter and sugars in a large bowl. Using a stand mixer or hand mixer, cream on high speed until fluffy, about 3 minutes. Lower the speed to medium, add the egg, and mix until incorporated. Add the molasses and mix until incorporated.
  4. Reduce the mixer speed to low and add onethird of the flour mixture. Add ¼ cup of the warm water and mix. Add another third of the flour, then the remaining ¼ cup warm water. Finish with the remaining flour (it’s important to end with the flour).
  5. Using a spatula, fold in the grated ginger, then pour into the prepared skillet.
  6. Bake for about 40 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 20 minutes. Serve warm or at room temperature.
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