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Triple Ginger Gingerbread - Recipe

Dense, moist and chewy - sure to please ginger lovers. If you are trying to add more whole grains to your diet, this is a recipe that works well with whole wheat flour.
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Triple Ginger Gingerbread Recipe
  • Prepare pan: oil an 8 inch springform or other baking pan. Cut a circle of parchment paper (use aluminum foil if you don't have parchment) to fit the bottom of the pan. Press into place, then oil the parchment.
  • Preheat the oven to 325° F..
  • Mix dry ingredients (flour, ground ginger, soda and salt) and set aside.
  • Soak raisins or apricots in 2 tablespoons liquid (sherry, wine, orange juice or milk)
  • Cream butter and sugar (mix together until somewhat fluffy - an elecrtic mixer makes this much quicker). Beat in eggs, one at a time. Add honey, molasses, fresh ginger (See TIP) and crystallized ginger. Mix well.
  • By hand, stir in flour mixture just until well blended.
  • Pour into prepared pan. Bake until a skewer or cake tester inserted into the center comes out with a few moist crumbs, about 45 minutes.
  • Cool on a rack for 10 - 15 minutes before removing from pan. Carefully remove paper or foil from the bottom.
  • TIP: To keep fresh ginger on hand, peel it and freeze in a small glass container. To use, grate or chop as needed, without thawing.
Prep Time: 20 minutes
Cook Time: 45 minutes
Container: 8 inch round spring-form pan or baking dish
Servings: 10
-2 cups flour: all-purpose white, whole wheat, or a blend
-1 teaspoon baking soda
-1/2 teaspoon salt
-2 teaspoons ground ginger
-1/4 cup golden raisins or dried apricots, chopped
-2 tablespoons sherry, wine, orange juice or milk
-1/2 cup butter
-2/3 cup sugar
-2 eggs
-1 cup molasses
-1/2 cup honey
-2 tablespoons grated or finely chopped fresh ginger
-1/4 cup crystallized ginger