This black sticky gingerbread recipe makes an outrageously dark, dense, flavorful and delicious cake. The burnt-caramel-esque crust that forms on the top of the cake is part of what makes this recipe a keeper.I’ve experimented with a good number of gingerbread recipes in the years since I highlighted Regan Daley’s Black Sticky Gingerbread. There were single, double, and triple ginger gingerbreads. Cakes that were spice-kissed, and others with experience at first and second base. They’re all good, really. But hers is the one I keep coming back to when it counts. And because it has been hiding in the archives for so long, I thought I’d run my updated version today complete with tweaks, and fresh insights. Please enjoy!
Back then, here’s what I said, “…The Black Sticky Gingerbread comes together like the cake that it is – straight-forward, unfussy, with a bit of kick and attitude. Melt the butter with the sweeteners, stir in a few eggs, fold in the fragrant spices and flour, spike it with some freshly grated ginger, and pour the batter into the prepared pan. The cake is outrageously dark, dense, flavorful, and delicious. Not the prettiest cake you’ll ever make, but one of the tastiest. The burnt-caramel-esque crust that forms on the top of the cake is outrageous, and that was the first part of the cake to go.”
What is the Best Gingerbread Pan?
I’ve baked this gingerbread cake in a range of pans over the years. Honestly, it’s hard to go wrong. You might have to adjust the baking time depend on what you’re using. Less time if you’re baking in muffin or cupcake tins, or longer if you’re using a sheet pan or large bundt pan. There is guidance in the recipe notes. This is just a long way of saying, experiment!
Your Gingerbread Suggestions
A number of you have left insightful comments over the years, and I wanted to highlight a few here. Kelly noted,” I made this for Christmas dinner this year with homemade lemon curd and it was fabulous!” There has been success swapping in gluten-free flour for the flour. And Haruspex loaded it up saying, “I halved the recipe, made it in a loaf pan, added a fistful of sherry-soaked chopped dates & raisins and another of chopped walnuts, and brought it to a New Year’s Eve party.” Have fun, I’d love to know if any of you give this a try over the holidays, or if you make any other personalized tweaks to it! xo -h
Continue reading Black Sticky Gingerbread on 101 Cookbooks
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