Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 1/2 cup raisins
Special equipment needed:
- 9x13 inch baking pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9x13 inch baking pan and line with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cardamom, cloves, and salt.
3. In a large bowl, beat the butter and brown sugar together until creamy. Add the molasses and egg, and beat until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the raisins.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12-16 servings
Nutritional information:
Calories: 220
Fat: 7g
Carbohydrates: 37g
Protein: 2g
Sodium: 190mg
Sugar: 22g
Substitutions for ingredients:
- You can use dark corn syrup instead of molasses.
- You can use dried cranberries or chopped dates instead of raisins.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the batter.
- Add 1/2 cup chopped candied ginger for extra spice.
- Drizzle with a lemon glaze made from powdered sugar and lemon juice.
Tips and tricks:
- To make the gingerbread more moist, wrap it in plastic wrap and let it sit overnight before serving.
- If you don't have a 9x13 inch baking pan, you can use two 8x8 inch pans instead.
- Don't overmix the batter, or the gingerbread will be tough.
Storage instructions:
Store the gingerbread in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Warm individual slices in the microwave for 10-15 seconds before serving.
Presentation ideas:
Serve the gingerbread on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Dust with powdered sugar or top with whipped cream.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a cheese plate.
Troubleshooting advice:
- If the gingerbread is too dry, try adding a tablespoon of milk to the batter.
- If the gingerbread is too moist, bake it for a few more minutes.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the gingerbread.
Food history:
Krakow gingerbread is a traditional Polish dessert that dates back to the Middle Ages. It is made with honey, spices, and dried fruit, and was originally sold by traveling merchants in the city of Krakow.
Flavor profiles:
The gingerbread has a warm, spicy flavor from the ginger, cinnamon, and cardamom, and a sweet, rich taste from the molasses and brown sugar.
Serving suggestions:
Serve the gingerbread as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Polish