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| What You Need: |
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1 tablespoon butter, softened
2½ cups all-purpose flour
1½ cups dark-brown sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon salt
¼ pound plus 4 tablespoons (1½ sticks) unsalted butter
4 tablespoons dark molasses
4 tablespoons dark corn syrup
2 eggs
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| How To Cook: |
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1. Preheat the oven to 350°F. Using a pastry brush, coat the bottom and sides of a 7-by-12-by-2-inch baking dish or cake pan with 1 tablespoon of softened butter. Set aside.
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2. Sift the flour, sugar, ginger, cinnamon, baking soda and salt together into a large bowl. In a heavy 2- to 3-quart saucepan combine the ¼ pound plus 4 tablespoons of unsalted butter, the molasses and the corn syrup, and bring to a simmer over low heat.
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3. Cook, stirring constantly, until the butter melts. Then pour it over the flour mixture in a thin stream, stirring constantly with a large spoon. When the batter is smooth, add the eggs one at a time, beating well after each addition.
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4. Pour the batter into the buttered dish, and bake in the middle of the oven for about 25 minutes, or until a cake tester inserted in the center comes out clean. Cool and serve at room temperature.
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To Make: one 7-by-12-inch cake
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