During past holiday seasons I was known to be quite the ambitious baker. Although I have been baking a lot more than usual lately, my holiday spread this year really was humble and fairly straight forward. This homey, but elegant dessert is simple, old school comfort, and totally not boring. Delightfully gloomy, black gingerbread is fragrant with spices, bold and very easy to throw together. It is not unlike traditional gingerbread cakes, it simply boasts a healthier portion of rich molasses. Molasses of course offers a wholesome, mineral rich, earthy, slightly burnt quality to the cake. (As well as numerous nutritious nutrients.) This sprouted wheat cake is about as old fashioned and traditional as Christmas recipes come, yet unapologetically awesome.
Black Gingerbread, Sprouted Wheat & Molasses Cake
If you really aren’t all in when it comes to molasses, and you would like a milder more traditional gingerbread substitute 1/3 of a cup of molasses for honey or cane syrup. (You can also try simply reducing the 2/3 cup to 1/2 cup) I baked my bread in a tea loaf cake pan, an 8″ or 9″ pan or traditional loaf pan can be used. (This recipe can also be doubled and prepared in a bundt pan or two tea loaf pans.) Baking times will vary depending what pan you go with. A “brownie” pan or even a 10″ cast iron skillet may take 25-30 while a bread pan could need a heat reduction and longer baking time. This cake is rich, moist and bold, it is best served with plenty of homemade eggnog ice cream or whipped cream to balance and enhance the richness from the molasses.
- 1 1/2 Teaspoons Aluminum Free Baking Soda combined with 1/2 Cup Boiling, or HOT Water
- 1/2 Cup Salted Butter, Softened
- 2/3 Cup Iron Rich, Organic Molasses
- 1/2 Cup Whole Cane Sugar, Sucanat
- 1 Egg, Room Temperature
- 1 Cup Organic Sprouted Wheat Flour
- 1/2 Cup Organic Unbleached All-Purpose Flour (Or additional Sprouted Flour)
- 2 Teaspoons Ground Ginger
- 1 1/2 Teaspoons Cinnamon
- 1/2 Teaspoon Cloves
- 1/2 Teaspoon Fresh Grated Nutmeg
- 1/2 Teaspoon Celtic Sea Salt, Fine Ground
Homemade Eggnog Ice Cream or Whipped Cream for Serving
Pre-Heat Oven to 350 degrees. Prepare a tea loaf cake pan or 8″ square pan by buttering and flouring it.
- In a large bowl cream, (beat, whip or stir) together butter, sucanat and molasses. Use a hand mixer or stand mixer if you like.
- Add the egg and beat the mixture just to combine.
- In a medium sized bowl whisk together all dry ingredients.
- Mix in one third of the dry mixture to the creamed butter and molasses mixture. Then one third of the baking soda water. Repeat this until there is none left.
- Combine just enough to remove major clumps. Do not over mix.
- Pour batter into prepared pan and bake for 40-45 minutes or until it tests clean with a toothpick. (A square pan will take approximately 25-30 minutes)