Christmas Gingerbread pain d'épices de Maya

Marie-Laure

3 cups flour

2 Tablespoon ground ginger

2 tsp baking soda

1 ¼ teaspoons ground cinnamon

¾ teaspoon ground cloves

½ teaspoon ground nutmeg

¼ teaspoon salt

⅓ crystallized ginger, minced

10 Tablespoon, about 150 gr, butter, room temperature

1 cup (packed) golden brown sugar

3 large eggs

1 cup mild-flavored (light) molasses

1 cup boiling water

2 ½ teaspoons grated orange peel

Preheat oven to 350 * F (180* C).

Butter 10-inch diameter cake pan with 2-inch high sides. Line bottom of pan with parchment/baking paper. Butter the paper too.

Sift flour and next 6 ingredients into bowl. Mix in crystallized ginger.

Using electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs 1 at a time. Gradually beat in molasses, then I cup boiling water. Mixed in grated orange peel. Gradually mix in dry ingredients.

Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean. About 40 to 45 minutes. Take pan out from the oven. Transfer pan to rack and cool 15 minutes. Run knife around pan sides. Turn cake out onto rack. Peel off parchment/baking paper. Cool.

Happy Cooking.

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