- Serves: 12
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 2 1/2 cups whole-wheat pastry flour
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 cup blackstrap molasses
- 1 cup water
- 3/4 cup firmly packed brown sugar
- 1 1/2 cups hot fresh apple cider or apple juice
- 1/3 cup butter, melted
Directions
Preheat oven to 350°F. Combine flour, baking soda, ginger, cinnamon, salt, cloves and nutmeg in a bowl; set aside.
Beat butter and sugar in large bowl at medium speed until creamy. Add egg; continue beating until well mixed. Reduce speed to low. Beat, alternately adding flour mixture with molasses and 1 cup water, beating after each addition until blended. Pour batter into a 13- by 9-inch baking pan; sprinkle with 3/4 cup brown sugar.
Combine 1 1/2 cups hot cider and 1/3 cup melted butter and carefully pour over the top of batter. Bake for 45 to 50 minutes or until gingerbread is cracked on top and toothpick inserted in center comes out clean.
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