really excellent flavor from the 3 sources of ginger
1. Preheat the oven to 350. Grease and flour three 9-by-4-inch loaf pans. These are the regular sized loaf pans, not the larger ones.
2. In a large bowl, sift together the flour, baking soda, baking powder, ground ginger, nutmeg, cloves and pepper.
3. In another large bowl, using an electric mixer, beat the butter until creamy. Add the brown sugar and beat until blended. Add the eggs, 1 at a time, and beat until smooth, then beat in the sour cream and grated ginger. At medium speed, beat in the dry ingredients in 3 batches, alternating with the molasses.
4. Pour the batter into the prepared pans and sprinkle with the candied ginger. Bake in the center of the oven for about 50 minutes, or until a toothpick inserted in the loaves comes out clean. Let cool in the pans for 15 minutes, then turn the loaves out onto a rack to cool completely. Cut the gingerbread in thick slices and serve with whipped cream.
Can be wrapped in wax paper, then foil, and frozen for about a month.
This always gets rave reviews. NOTE: it did not work well in mini loaf pans, so stick to the regular size pans
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 loave (584g)|
|Recipe Makes: 3 loaves|
|Calories from Fat: 423 (34%)|
|Amt Per Serving||% DV|
|Total Fat 47g||63 %|
|Saturated Fat 17.8g||89 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 1439.9mg||443 %|
|Sodium 3609.4mg||124 %|
|Potassium 760.6mg||20 %|
|Total Carbohydrate 145.3g||43 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 139.8g|
|Protein 59.9g||86 %|
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Calories per serving: 1252
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