Gingerbread (Serves 6)
This recipe is good in the winter when these fruits are not available. They hydrate and soften when cooked with the verjus, and the liquid that is not absorbed by the fruit becomes a nice sauce. Serve this with gingerbread and vanilla ice cream.
Ingredients
4 cup granulated sugar
1 cup dark molasses
1/2 cup vegetable oil
3 eggs
3/4 teaspoon salt
1 teaspoon ground ginger
2 teaspoon ground clove
1/2 teaspoon ground nutmeg
3 cups all purpose flour
2 teaspoons baking soda
1 cup boiling water
Instructions: Preheat oven to 350°. In one bowl mix the sugar, molasses, eggs, vegetable oil and salt. In vegetable oil and salt. In another bowl, mix the clove, ginger, nutmeg, flour and baking soda. Gently whisk the wet ingredients together, and then fold in the dry ingredients. Thin the mixture with the boiling water, then pour into a buttered 8 1/2 by 6 1/2 inch cake pan. Bake for 30 to 40 minutes, or until a toothpick inserted into the middle of the cake comes out dry.
This recipe is good in the winter when these fruits are not available. They hydrate and soften when cooked with the verjus, and the liquid that is not absorbed by the fruit becomes a nice sauce. Serve this with gingerbread and vanilla ice cream.
Ingredients
4 cup granulated sugar
1 cup dark molasses
1/2 cup vegetable oil
3 eggs
3/4 teaspoon salt
1 teaspoon ground ginger
2 teaspoon ground clove
1/2 teaspoon ground nutmeg
3 cups all purpose flour
2 teaspoons baking soda
1 cup boiling water
Instructions: Preheat oven to 350°. In one bowl mix the sugar, molasses, eggs, vegetable oil and salt. In vegetable oil and salt. In another bowl, mix the clove, ginger, nutmeg, flour and baking soda. Gently whisk the wet ingredients together, and then fold in the dry ingredients. Thin the mixture with the boiling water, then pour into a buttered 8 1/2 by 6 1/2 inch cake pan. Bake for 30 to 40 minutes, or until a toothpick inserted into the middle of the cake comes out dry.
