- 2
Ingredients
- Royal Icing (optional):
- All-purpose flour 340 grams | 2 1/4 cups + 2 teaspoons
- Baking soda 8 grams | 1 1/2 teaspoons
- Ground ginger 7 grams | 1 tablespoon + 1 teaspoon
- Ground cinnamon 4 grams | 1 1/2 teaspoons
- Ground cloves 1 gram | 3/8 teaspoon
- Kosher salt 2 grams | 1/2 + 1/8 teaspoon
- Dark brown sugar 220 grams | 1 cup + 1 1/2 teaspoons (lightly packed)
- Unsulfured blackstrap molasses 340 grams | 1 cup + 2 1/4 teaspoons
- Canola oil 214 grams | 3/4 cup + 3 1/2 tablespoons
- Eggs 100 grams | 1/4 cup + 2 1/2 tablespoons
- Boiling water 336 grams | 1 1/4 cups + 2 1/2 tablespoons
- Grated lemon zest 8 grams | 1 tablespoon + 1 teaspoon
- PoPowdered sugar 200 grams | 1 3/4 cups
- Fresh lemon juice 2 grams | 1/4 teaspoon
- Egg whites about 50 grams | 3 1/2 tablespoons
Preparation
Step 1
Preheat the oven to 350 ° F (standard). Spray the loaf pans with nonstick spray. Line the bottom of each pan with parchment paper, then spray the parchment.
Place the flour in a medium bowl. Sift in the baking soda, ginger, cinnamon, and cloves. Add the salt and whisk together.
Place the brown sugar in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed to break up any lumps. Add the molasses and mix for about 1 minute, or until smooth. With the mixer running, add the oil in a slow, steady stream and continue to mix for about 1 ½ minutes, until completely combined.
Scrape down the sides and bottom of the bowl. With the mixer on low speed, add the eggs and mix for 1 minute, or until the mixture is smooth. Scrape down the sides and bottom of the bowl. Add the dry mixture in 2 additions, mixing on low speed for 15 to 30 seconds after each. With the mixer running, add the water 60 grams/ ¼ cup at a time, incorporating each addition before adding the next. Scrape down the bowl again. Fold in the lemon zest.
Divide the batter between the two pans. Bake for 1 hour, or until a skewer inserted in the center comes out clean. Set the pans on a cooling rack and cool for 10 minutes. Turn the cakes out onto the rack, remove the pans, and cool completely upside down.
For Royal Icing:
Sift powdered sugar into bowl of stand mixer with paddle attachment. Add lemon juice and mix on low speed. With mixer running, slowly add just over half of the egg whites and mix until smooth. The icing should be loose enough to use as a glaze. Add additional egg whites if needed.
The cakes are best if made 1 day ahead; wrap uniced in plastic wrap and store at room temperature.
Turn the gingerbread over. If desired, brush the tops of the cakes generously with the royal icing, letting it run down the sides (the cakes will not be iced if freezing). You may not need all of the icing.
The cakes can be wrapped in plastic wrap and frozen for up to 1 week; defrost in the refrigerator and rewarm if desired.