Recipe: Dark and Moist Gingerbread (using black pepper)

DARK AND MOIST GINGERBREAD

2 cups minus 2 tablespoons unbleached all-purpose flour, organic preferred (measured by dipping and leveling)
1 generous teaspoon baking soda
Generous 1/2 teaspoon salt
1 tablespoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon fresh-ground black pepper
6 tablespoons unsalted butter, melted
3/4 cup mild or dark molasses
3/4 cup very hot water
1/3 tight-packed cup dark brown sugar
1 large egg
Whipped cream (for serving)

Preheat the oven to 350 degrees F. Butter and flour an 8-inch square, light-colored metal baking pan.

In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper; set aside.

In a large mixing bowl, beat together the butter, molasses, hot water, and brown sugar. When the mixture is almost frothy, beat in the egg and gradually add the flour blend. Stir until thoroughly blended, but no more. Pour the batter into the pan.

Bake for 35 minutes, or until a tester inserted in the center of the cake comes out clean. For a moist gingerbread, cool it in the pan on a wire rack. For a drier consistency, cool the gingerbread in the pan for 10 minutes, then turn it out and set it on the rack to cool.

Serve warm if possible, with whipped cream. Don't forget to eat this for breakfast - it's even better the day after it's baked.

Makes 6-8 servings
Source: The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift