Would you like a little gingerbread with your molasses?

There’s more than a little bit of molasses in this recipe.  A lot more.  It dominates the taste with ease.  And, that large dose of molasses adds a density to this gingerbread that gives it an Old English feeling.  I’m on the fence.  I think I like it.

A strong cuppa tea makes the best companion for this hearty loaf.

Molasses Gingerbread
makes one full-sized loaf

1/2 cup butter
1 egg
4 Tablespoons sugar
1 cup molasses
1 cup milk
1 teaspoon vanilla extract
2 1/4 cups AP flour
1 teaspoon baking soda
1 1/2 teaspoons ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon fine sea salt

Preheat oven to 350 degrees F.

Sift all dry ingredients into a small bowl.  Set aside.

Cream butter, egg and sugar.  Then, add molasses and continue to beat.  Add 1/2 cup of the milk and beat until smooth.  Next, add the dry ingredients.  Gently beat in 1/2 of the dry ingredients.  Then, add the remaining 1/2 cup milk.  Beat to combine.  Pour into buttered loaf pan and bake at 350 degrees for 55-60 minutes.  (Or, until a toothpick inserted in the center comes out clean.)  Cool briefly before plating.

Dust with powdered sugar and serve with whipped cream.