This bold gingerbread is abundant with blackstrap molasses, lots of fresh and ground ginger, and even a bit of black pepper. Make this cake even more tasty by soaking the raisins in brandy overnight to plump them. Serve it with a dollop of whipped cream to complement its full-bodied flavor.
Ingredients
- ¾ cup raisins, soaked in hot water for about 30 minutes
- 1¾ cups barley flour
- ⅔ cup buckwheat flour or ⅔ cup einkorn flour
- 1 tablespoon cocoa powder
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ¼ teaspoon freshly ground black pepper
- 1 cup blackstrap molasses
- ¾ cup maple syrup
- ½ cup water
- ¼ cup canola oil
- 2 tablespoons peeled, grated fresh ginger
- ½ cup (1 stick) butter
- 2 large eggs
- 1 teaspoon finely grated orange zest
How to Make It
- Preheat the oven to 350 degrees F. Lightly grease and flour a 13-by-9-inch baking pan. Strain the raisins and set them aside.
- In a medium bowl, combine the flours, cocoa, cinnamon, ginger, baking soda, baking powder, salt, cloves, and pepper. In a small bowl, stir together the molasses, maple syrup, water, and oil. Stir in the fresh ginger. In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the eggs one at a time, mixing well after each addition. Add the dry ingredients to the butter alternately with the molasses mixture in 3 additions, mixing until just combined. Fold in the raisins and orange zest. Pour the batter into the prepared pan. Bake until a wooden toothpick inserted into the center of the cake comes out with a few crumbs, about 45 minutes. Let the cake cool for about 1 hour before serving.